A very popular hot pot stew. The combined flavors of pork, kimchi, crushed sun dried red chilies, and an optional egg drop make this a delicious and robust soup.
Soondubu and Haemul Soondubu were two of the most popular soups on our menu.

Recipe Type: Korean, Tofu, Soup, Spicy
Serves 2

Ingredients
2 package soondubu (unpressed extra soft tofu)
8 ounces pork (or beef)
1/2 cup aged/sour kimchi
4 cloves garlic
2 tablespoon Korean fine ground chili pepper
1 tablespoon toasted/roasted sesame oil
4 cups water (bone broth for deeper flavor)
4 each green onions

Optional
2 each Hot red chili peppers
4 each hot green chili peppers
enoki mushrooms
shiitake mushrooms
2 eggs

Directions
Pork:
Rinse in cold water then either slice into strips or cut into small cubes.

Kimchi:
Cut kimchi into roughly 1/2 inch by 1 1/2 inch strips.

Garlic:
Crush and mince 2 of the cloves and thin slice the other two.

Green Onion:
Trim root and remove any discolored leaves.
Slice onion into 1 1/2 inch lengths.

Cook:
In a large pot, bring the water to a full boil over high heat.
Add the pork, minced garlic, ground chili, and kimchi, and return to a boil. Cook for about three minutes.
Spoon in the soondubu, reduce heat to a simmer, and cook for about five minutes (add optional egg/mushrooms/chilies at this point).
Add the sliced garlic, green onion, the sesame oil, and cook another minute or so.

Final
Spoon into serving bowls and serve with steamed white rice and banchan.