Korean Soft Tofu Shrimp Soup
Quick answer
Yeondubu-saeu-guk is a clear Korean soup where anchovy-kelp stock, radish, and shrimp provide the flavor, and soft tofu adds a creamy contrast.
What makes this special
- Silken tofu and peeled shrimp provide a soft, creamy contrast to this clear anchovy soup.
- Silken tofu scooped in large spoonfuls and cooked only 2 minutes keeps its shape intact
- Shrimp shell sweetness anchors the broth, boosted by radish simmered 8 minutes first
Key ingredients
Core cooking flow
- 1 Peel and devein 250 g medium shrimp, keeping the flesh as intact as possible.
- 2 Slice 180 g Korean radish thinly into small flat squares so it softens evenly.
- 3 Put 1200 ml anchovy-kelp stock and the radish into a pot.
Yeondubu-saeu-guk is a clear Korean soup where anchovy-kelp stock, radish, and shrimp provide the flavor, and soft tofu adds a creamy contrast. Radish simmers for eight minutes to release its natural sweetness, then peeled and deveined shrimp cook for three minutes, contributing a clean seafood taste without heaviness. Soft tofu is spooned in at the very end and heated for just two minutes so it stays intact and silky. Green onion and a touch of salt close out the seasoning, leaving a gentle, soothing bowl that works well as a light meal or alongside heavier dishes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel and devein 250 g medium shrimp, keeping the flesh as intact as possible.
Rinse briefly in lightly salted water, then drain in a sieve so excess water does not dilute the stock.
- 2Finish
Slice 180 g Korean radish thinly into small flat squares so it softens evenly.
Finely slice 1 stalk green onion and keep it aside for the finish, where its aroma stays clearer.
- 3Control
Put 1200 ml anchovy-kelp stock and the radish into a pot.
Bring it to a steady simmer over medium heat and cook for about 8 minutes, until the radish edges look slightly translucent.
- 4Control
Add the shrimp and 1 tbsp minced garlic, then skim off any foam that rises.
Simmer for about 3 minutes, just until the shrimp turn pink and curl, avoiding a tough texture.
- 5Season
Season with 1.5 tbsp soup soy sauce, adding it before the tofu so the broth is evenly flavored.
Taste the broth and adjust with up to 0.5 tsp salt without making the color too dark.
- 6Finish
Spoon 400 g soft tofu into the pot in large pieces and lower the heat to gentle.
Heat for no more than 2 minutes, add the green onion, and serve immediately before the tofu breaks apart.
After the steps
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