Creamy and Savory Sundubu Soup with Cheongjung Food’s Black Bean Soy Milk
Easy and Delicious Sundubu Soup Made with Cheongjung Food Soy Milk
A perfect harmony of creaminess and richness! This Sundubu Soup is incredibly easy to make using Cheongjung Food’s black bean soy milk. The rich soy milk base and tender silken tofu create a wonderfully soft texture, reminiscent of eating a cloud-like steamed egg custard. Perfect for a comforting and satisfying meal on busy days!
Main Ingredients- Cheongjung Food Black Bean Soy Milk 250ml (1 pack)
- Silken Tofu 1 block (approx. 300-350g)
Seasoning & Garnish- Salted Fermented Shrimp (Saeu-jeot) 1/2 tsp
- Chopped Scallions (for garnish, optional)
- Salted Fermented Shrimp (Saeu-jeot) 1/2 tsp
- Chopped Scallions (for garnish, optional)
Cooking Instructions
Step 1
First, gather all your ingredients. Measure out 250ml of Cheongjung Food Black Bean Soy Milk, have one block of silken tofu ready, and prepare 1/2 teaspoon of salted fermented shrimp (saeu-jeot) for seasoning. If you’re using scallions as a garnish, wash and finely chop them. Having everything prepped makes the cooking process much smoother.
Step 2
Carefully pour the 250ml of Cheongjung Food Black Bean Soy Milk into a ttukbaegi (Korean earthenware pot). Next, gently add the block of silken tofu into the pot. You can either lightly break up the tofu with your hands or add it whole. This combination will create a wonderfully creamy base.
Step 3
Now, place the ttukbaegi over medium heat on your stovetop and bring it to a boil. Keep an eye on it to prevent it from boiling over, and let it simmer for about 5 to 7 minutes. During this time, the soup will gently heat through, and the tofu and soy milk will meld their flavors beautifully.
Step 4
While the soup is simmering, prepare your garnish. If you’re using scallions, wash them thoroughly and chop them finely. Having the scallions prepped means you can add them right at the end for a fresh burst of flavor and color. Their clean, sharp aroma will enhance the overall taste of the sundubu soup.
Step 5
Once the sundubu soup is gently bubbling, add the 1/2 teaspoon of salted fermented shrimp (saeu-jeot) and stir well to combine. Saeu-jeot adds a deep, umami-rich flavor that’s characteristic of Korean soups. Let it simmer for another 1-2 minutes to allow the seasoning to fully infuse the broth. Taste and adjust with a tiny bit more saeu-jeot if needed for your preference.
Step 6
Finally, ladle the hot sundubu soup into bowls and sprinkle the freshly chopped scallions on top as a garnish. The fresh, slightly pungent scallions perfectly complement the soft, creamy texture of the soup. Serve immediately while it’s piping hot for the best experience. Enjoy your delicious meal!
