Home Cooking 3

Korean Tofu (Soondubu) stone pots --- do they put them in the oven?

steph p | Feb 17, 200503:32 PM

So if I'm making korean tofu at home, the rice and tofu, with the stone pots, any good recommendations temp and time when cooking the rice, and any insight on whether they put the rice in the stone pot and cook them in an oven?

and do you have any recommendations for modifying this recipe for spicy versions or a seafood version?

thanks in advance!

Servings: 4 servings

3 1/2 cups water
1/2 pound soft tofu, cubed
2 tablespoons denjang paste
1 small white onion, chopped
2 green onions, green and white parts, chopped
1 medium carrot, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper

In a medium pan, bring the water to a boil over high heat. Add all of the remaining ingredients. Cover and simmer 15 minutes before serving.

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