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Mushroom sundubu

Time 30 minutes
Yields Serves 4 to 6
Mushroom sundubu
1

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.

2

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.

3

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.

4

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.

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