Soondubu is a traditional spicy Korean tofu stew that’s spicy, sour, briny, and smoky.
Tools Needed: Dolsot Pot (or ceramic or clay pot)
Soondubu made with shellfish should be eaten immediately to prevent the shellfish from overcooking. If you are making it with pork or beef, you can keep it in an airtight storage container and refrigerate it for up to 2-3 days.
Keywords: Korean seafood soup