Mushroom sundubu

Time 30 minutes
Yields Serves 4 to 6
Mushroom sundubu

Heat a medium saucepan over low heat. Add the oil, Korean chile powder, chopped garlic and salt. Stir for a few minutes until fragrant and then set aside.


Pour the beef stock and oyster mushrooms into another medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until the mushrooms are soft and the flavors blend, about 5 minutes.


Add the chile powder-garlic mixture to the stock and mushroom mixture, then add the tofu and stir well. Bring the soup back to a boil, then simmer for about 5 minutes, taking care to stir well to avoid burning at the bottom.


Stir in the enoki mushrooms and green onions, and serve immediately.

Requested by Carla Bonn. From Young Dong Tofu Restaurant in Arcadia, where it is served with a raw egg on the side to be cracked into the hot soup just before eating. Korean chile powder is available in Korean markets.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.