I was really excited to spot this fairly new product from the BCD brand at Dainobu in NYC a few weeks ago. Since then I have been making it once a week. Sadly both Dainobus are sold out at the moment, so I went to the Fort Lee HMart to buy some more today.
This if a fool proof, dummy proof way of making soondooboo 순두부. The only way to end up with something that isn’t tasty would be to use too much water or rotten ingredients! One package contains the soft tofu and special sauce that BCD uses at their restaurants. I was amazed that the sauce tastes the same and I really felt like I was eating at BCD at home. One package costs $3.19 at Dainobu in NYC and $2.49 at HMart. Since this is a new product, HMart was running a special at $1.99 so I picked up 4 packages. The package is smaller than a normal tofu but can definitely serve 2-3 people.
My own soondooboo tastes just OK so I think I will have to stick to this one until I can figure out my own yang yum that I really like. Tonight I started off with a French Mussel Mariniere base in my favorite white wine, Kris and added traditional soondooboo ingredients.
The BCD Soon Tofu Soup Starter at HMart. Comes in Medium and Hot spicy flavors. The Hot is actually not that hot, and more like the normal level at their restaurants.
The packaging and contents
The ad on the Fort Lee BCD window for their new product
My fusion soondooboo recipe, a combination of French mussel mariniere and Korean SoonDooBoo. My favorite recipe for traditional mussels in white wine is from Ina Garten at the Food Network.
Quick video of the recipe below
A fusion combo of classic mussels in white wine with Korean SoonDooBoo. If you want to have a more traditional SoonDooBoo I would just add 5 mussels to the soup in the beginning of cooking instead of making the white wine with mussels first.
- 1/2 lb mussels
- 1 BCD Soon Tofu Soup Starter Kit
- 1 C white wine (I used Kris Pinot Grigio)
- 3 cloves garlic
- 1 scallion chopped- green and white parts separated
- 1 sprig thyme
- 1 small onion
- 1/2 zucchini
- bunch of mushrooms, any kind
- 4 baby octopus
- Wash the mussels thoroughly, let the sit in cold water for 30 min with some flour to help clean out the sand. Discard any mussels that are open.
- Bring the cup of white wine to boil in a large pot
- Add sliced garlic, sliced whites of one scallion, and the spring of thyme to the boiling wine uncovered for a minute, then add the mussels and let boil for 3 minutes covered
- Add sliced onions, zucchini, and mushrooms. Boil covered for 3 minutes or until the onions are cooked through.
- Add the soft tofu, BCD seasoning packet, and baby octupus. Boil another 3 minutes.
- Garnish with the chopped green part of the scallion