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Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
4.6 from 297 votes

Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

Haemul Sundubu Jjigae is a Korean soft tofu stew that combines extra soft tofu with an assortment of seafood, beef or pork, vegetables, and spicy chili flakes. The stew features a vibrant broth flavored with gochugaru and sesame oil and is thickened by the soft tofu. Seafood such as shrimp, mussels, clams, and oysters add a fresh briny taste, while an optional raw egg can be stirred in for richness.

Prep Time
10 mins
Cook Time
15 mins
Servings: 2
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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.) 
  3. Stir in the meat, onion, garlic, and soy sauce. sauté until the pork and onion are almost cooked, 2 - 3 minutes.
  4. Pour in the broth (or water). Bring it to a boil and continue to boil for 3 - 4 minutes.
  5. 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.
  6. 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.