In Korea, this would be called Yangnyeomjang (red pepper sauce) Dubuguksu (tofu noodle soup).
I had been a vegetarian for 4 years before moving to Korea and had made the hard decision to start eating meat again, since I truly wanted to participate in a very important part of Korean culture. Communal meat-eating straight from the grill was one of the most important parts of socializing. Whether with coworkers, bosses, or new friends, it was something that you were expected to participate in.
While adjusting to eating meat again and in between these massive meat dinners, I managed to find a few dishes that prominently used vegetarian ingredients while concealing a meat base. My new coworkers and immediate best buds introduced me to what quickly became my favourite lunch spot near the first school I taught at. The restaurant was part of a chain called “Hal-mo-ni”, which translates to Grandmother. This particular location was a small lunch place, while most of the other locations were barbeque joints that did not feature soups and small meals on the menu. We lovingly referred to this spot as “Grandma’s Noodles”. It was a rare find and I was thankful for my coworkers having taken me there my first week in Korea. This massive bowl of soup cost me about 3 dollars and I strayed from this dish maybe only once or twice at Grandma’s. The main ingredient was tofu. The star of the show, however, was the red pepper sauce you’d find atop this soup.
I started making this soup at home after I moved to Seoul from Incheon to start my second teaching contract. Assembly took very little time and it saved me from making the hour-trek back to the old stomping grounds every time I had a craving. Though not used in the original soup at Grandma’s, I adopted buckwheat noodles for this recipe (shout-outs to Amy over at Buckwheat For Your Health!) since they were so abundant in Korean grocery marts. I exclusively used them with this recipe at home and certainly reaped the benefits.
- 4 tbsp soy sauce
- 1 tbsp red pepper flakes
- 1 tsp green onion, chopped
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- 1/4 tsp sugar
- 1 clove garlic, minced
For the soup (2 servings):
- 4 cups vegetable or chicken stock
- 2 person portions buckwheat (soba) noodles
- 2 cups soft to medium firm tofu, cut into 1-inch cubes
- 3 green onions, chopped
Serves 2.
Yum! This looks great!! I love to make similar soups, with veggies and then I would just add some buckwheat noodle to it! Soups are soooo comforting!! I love to make them all year round 😉
I love it! So easy to make, too. You should try the spicy red sauce on top of your veggie soup! The spicy salty flavour is a nice touch and super quick to make!
oh yum!! thanks!! yes, I will give it a try next time!! 😉
Let me know what you think of it! It’s a pretty popular sauce in Korea.
Thanks for the mention, Katie 😉 I love eating soba noodles. This dish looks really good!
Don’t mention it!
It’s such a simple and quick recipe, and definitely a favourite of mine to make on a lazy Sunday.
Looks amazing, I need to look for buckwheat noodles here! I love tofu in soup!
Look for soba noodles in the foreign food section of your grocery store! You’d likely find it in with Japanese foods.