Sundubu Korean soft tofu hot pot
Sundubu is a spicy Korean hot pot with soft tofu and seafood in a kimchi broth, seasoned with Kikkoman Kimchi Chili Sauce and Soy Sauce. Finish with cheese and ramen noodles.
Nutritional facts (per portion):
1,820 kJ / 435 kcalPreparation
Step 1
1 onion – 1 courgette – 1 bunch spring onions
Slice the onion and cut the courgette into 1 cm thick rounds. Thinly slice the spring onion diagonally.
Step 2
2 tsp Kikkoman Toasted Sesame Oil – 150 g kimchi – 800 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 400 g frozen seafood mix
Broth:
Heat the Kikkoman Sesame Oil in a large pot. Add the kimchi and stir-fry until fragrant. Stir in the onion from Step 1, water, Kikkoman Soy Sauce and Kikkoman Kimchi Chili Sauce and bring to the boil. Add the frozen seafood mix and simmer until cooked through.
Step 3
400 g soft tofu – 150 g mixed mushrooms (shimeji, enoki or similar mushrooms) – 4 eggs – Red chilli, shredded, to taste
Gently break the soft tofu into large pieces and add to the broth from Step 2. Add the courgette from Step 1 and mixed mushrooms. Cook until the vegetables are tender. Crack the eggs directly into the broth and cook to your liking. Add the spring onions from Step 1 and simmer briefly. Top with the shredded red chilli to taste.
Step 4
80 g instant ramen noodles – 30 g shredded cheese
Finish with ramen: Break the instant ramen noodles into the remaining broth and cook until tender. Top with shredded cheese, if desired, and serve immediately.
Tip:
If fresh seafood is available, replace the frozen seafood mix with 500 g fresh clams or mussels for a richer, more authentic result.
Recipe-ID: 1799
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1 onion – 1 courgette – 1 bunch spring onions
Slice the onion and cut the courgette into 1 cm thick rounds. Thinly slice the spring onion diagonally.
2 tsp Kikkoman Toasted Sesame Oil – 150 g kimchi – 800 ml water – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 400 g frozen seafood mix
Broth:
Heat the Kikkoman Sesame Oil in a large pot. Add the kimchi and stir-fry until fragrant. Stir in the onion from Step 1, water, Kikkoman Soy Sauce and Kikkoman Kimchi Chili Sauce and bring to the boil. Add the frozen seafood mix and simmer until cooked through.
400 g soft tofu – 150 g mixed mushrooms (shimeji, enoki or similar mushrooms) – 4 eggs – Red chilli, shredded, to taste
Gently break the soft tofu into large pieces and add to the broth from Step 2. Add the courgette from Step 1 and mixed mushrooms. Cook until the vegetables are tender. Crack the eggs directly into the broth and cook to your liking. Add the spring onions from Step 1 and simmer briefly. Top with the shredded red chilli to taste.
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