Korean Soft Tofu Soup (Mild Clear Broth with Silken Tofu)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Sundubu-guk is the gentler sibling of the more widely known sundubu-jjigae, trading the latter's fiery red broth for a clear, mild soup that puts silken tofu front and center.
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The base is a simple anchovy and kelp stock, seasoned with soup soy sauce and nothing more assertive, so the broth stays transparent and clean on the palate. Blocks of unpressed soft tofu are slipped into the simmering liquid and heated just until they are warmed through - overcooked sundubu loses the trembling, custard-like texture that defines the dish. Each spoonful collapses gently on the tongue, releasing a faint, sweet soybean flavor that pairs effortlessly with the umami-rich stock. A small addition of salted shrimp paste can be stirred in at the table to introduce a subtle marine depth without disrupting the soup's calm character. This is the soup Koreans turn to when appetite is low, digestion needs rest, or the body simply craves something warm and uncomplicated. It is equally suitable for young children and elderly diners, and its quiet simplicity is precisely its strength.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely mince 2 cloves of garlic and slice 1 stalk of green onion thinly.
Keep the 300 g silken tofu steady in its package until needed so it does not break before it reaches the broth.
- 2Control
Pour 800 ml anchovy stock into a pot and heat it over medium heat.
When small bubbles gather around the edges, avoid a hard rolling boil so the clear broth stays clean and gentle.
- 3Control
When the stock begins to simmer, add the minced garlic and 1 teaspoon soup soy sauce.
Cook for about 1 minute, just until the garlic aroma spreads, then lower the heat before the broth turns cloudy.
- 4Step
Scoop the silken tofu into large pieces with a spoon and slide them gently into the broth.
Do not stir after adding it; just nudge the pot lightly so the tofu settles without breaking apart.
- 5Control
Reduce to low heat and simmer quietly for about 5 minutes.
The tofu is ready when it is warm through and trembles on a spoon; do not cook longer, or the delicate texture will weaken.
- 6Finish
Taste the broth and season with the 1/2 teaspoon salt in small additions, stopping when it tastes clean rather than sharply salty.
Add the sliced green onion, warm briefly, and serve while the broth is still clear.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sundubu-guk trades chili heat for a clear anchovy-kelp stock that highlights silken tofu.
- Finish cue
- Taste the broth and season with the 1/2 teaspoon salt in small additions, stopping when it tastes clean rather than sharply salty.
- Avoid this
- When small bubbles gather around the edges, avoid a hard rolling boil so the clear broth stays clean and gentle.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 6 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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