Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
Description
This seafood soft tofu stew begins with small strips of beef or pork, which are sautéed with onion, garlic, red chili pepper flakes (gochugaru), soy sauce, and sesame oil to form a spicy, fragrant base. The broth—anchovy or an alternative—is then added and brought to a boil. Large chunks of extra soft tofu and slices of zucchini are added and simmered gently to heat through without breaking the tofu fully apart.
Next, assorted seafood including shrimp, mussels, clams, and oysters is added and cooked just until shellfish open and become tender. The stew is seasoned with salt and pepper, topped with chopped scallions, and optionally finished by cracking an egg into the hot stew before serving. This adds a silky texture and extra protein.
Haemul Sundubu Jjigae offers a rich, spicy, and deeply savory flavor with tender tofu balancing the heat and seafood freshness. It's commonly enjoyed with rice and makes a warming, comforting main course. Careful cooking to prevent the chili flakes from burning preserves the delicate flavors.
Ingredients
- 1 extra soft tofu about 12 ounces, sundubu
- 2 ounces beef or pork (rib eye, sirloin, pork loin or pork belly
- 7 - 8 pieces Shrimp assortment
- 7 - 8 pieces mussels
- 7 - 8 pieces clams
- 7 - 8 pieces oysters
- 1/2 zucchini small (2 - 3 ounces
- 1/4 onion 2 - 3 ounces
- 1 scallion
- 1 tablespoon red chili pepper flakes adjust to taste, gochugaru
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 teaspoon garlic minced
- 1 teaspoon soy sauce soup soy sauce or regular soy sauce
- salt about 1/2 teaspoon, to taste
- pinch black pepper
- 1 cup anchovy broth or other broth or water
- 1 egg optional
Instructions
- Cut the meat into small (about 1-inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1-inch pieces. Dice the onion and scallion.
- Add the gochugaru and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heated pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
- Stir in the meat, onion, garlic, and soy sauce. sauté until the pork and onion are almost cooked, 2 - 3 minutes.
- Pour in the broth (or water). Bring it to a boil and continue to boil for 3 - 4 minutes.
- Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 - 4 minutes.
- Drop the seafood in and boil until the clams and mussels open, 2 - 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it's still boiling hot.
User Reviews
Overall Rating
4.6
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