Spicy Seafood Soft Tofu Stew
Spicy Seafood Soft Tofu Stew
How to Make Delicious Seafood Sundubu Jjigae: The Ultimate Flavorful Stew
Soft tofu, known as Sundubu, is uncurdled tofu that is incredibly delicate and nutritious. It’s a fantastic high-protein, low-fat food, perfect for a healthy diet. Today, we’re elevating it by adding a medley of fresh seafood to create a vibrant, spicy, and deeply flavorful stew. Get ready to bring the taste of a professional Korean restaurant right to your kitchen!
Main Ingredients- 1 packet (approx. 190-200g) Soft Tofu (Sundubu)
- 1/2 Squid
- 1 handful of Shrimp (frozen is fine)
- 3-4 Small Baby Octopuses (small size recommended)
Additional Ingredients- 1/4 Onion
- 1 handful of Cabbage
- 1 Green Chili or Red Chili Pepper
- 1/4 Green Onion
- 1/2 packet Enoki Mushrooms
- 1 Egg
Seasonings- 1 tsp Minced Garlic
- 1 Tbsp All-Purpose Seasoning Sauce (store-bought or homemade)
- 1 Tbsp Cooking Oil (vegetable oil or perilla oil)
- 1 tsp Soy Sauce or Salt (for taste adjustment)
- Pinch of Black Pepper
- 600ml (approx. 3 cups) Anchovy-Kelp Broth or Rice Water
- 1/4 Onion
- 1 handful of Cabbage
- 1 Green Chili or Red Chili Pepper
- 1/4 Green Onion
- 1/2 packet Enoki Mushrooms
- 1 Egg
Seasonings- 1 tsp Minced Garlic
- 1 Tbsp All-Purpose Seasoning Sauce (store-bought or homemade)
- 1 Tbsp Cooking Oil (vegetable oil or perilla oil)
- 1 tsp Soy Sauce or Salt (for taste adjustment)
- Pinch of Black Pepper
- 600ml (approx. 3 cups) Anchovy-Kelp Broth or Rice Water
Cooking Instructions
Step 1
Start by preparing one packet of soft tofu (Sundubu). Its incredibly smooth texture is what makes this stew so delightful.
Step 2
Feel free to use any seafood you have on hand! Clean and prepare the squid by slicing it into bite-sized pieces. Peel the shrimp. If your baby octopuses are small, you can leave them whole for a lovely presentation and satisfying chew.
Step 3
Trim the woody base off the enoki mushrooms, rinse them under cold water, and then gently separate them into halves. This helps them absorb the broth better and makes them easier to eat.
Step 4
Slice the chili pepper(s) diagonally for a touch of heat and color. Do the same for the green onion to add a fresh, aromatic flavor.
Step 5
Shred the cabbage into bite-sized pieces. Its slight crunch will add a wonderful texture contrast to the soft tofu.
Step 6
Thinly slice the onion. The natural sweetness of the onion will balance the flavors in the stew beautifully.
Step 7
To easily remove the soft tofu from its packaging, you can either microwave the sealed packet for about 1 minute or let it sit at room temperature for a few minutes. Carefully make a small cut about one-third of the way down the side of the packet with a knife. Then, hold the top of the packet and gently push the tofu out from the bottom. Alternatively, you can carefully peel open the top edge and shake it out.
Step 8
Once out of the package, break the soft tofu into large, rustic chunks using a spoon or your hands. Keeping them in larger pieces ensures a satisfying bite.
Step 9
Sprinkle about 1 teaspoon of salt over the chunks of soft tofu. This step helps to draw out any excess water (brine) from the tofu, making it even smoother and reducing any potential bitterness.
Step 10
Let the salted tofu sit for about 10 minutes. The salt will draw out the brine through osmosis, resulting in a more tender texture. You can leave the drawn-out liquid in the bowl to use in the stew, as it adds flavor.
Step 11
To build a rich flavor base for the stew, prepare the broth. In a pot, bring 600ml (about 3 cups) of water to a boil with your chosen broth ingredients (like dried anchovies and kelp). Simmer for 5 minutes, then strain out the solids, leaving a clear, flavorful broth. (You can also use pre-made stock or rice water for convenience.)
Step 12
Now, place your cooking pot (a traditional earthenware pot, or ‘ttukbaegi’, is ideal for keeping the stew hot) over medium heat. Add 1 tablespoon of cooking oil or perilla oil. Add the prepared onion and cabbage, and sauté for 1-2 minutes until they begin to soften and release their aroma.
Step 13
Once the vegetables are slightly softened, add 1 tablespoon of the all-purpose seasoning sauce and stir-fry it with the vegetables. This helps the sauce meld with the ingredients and develop its flavor.
Step 14
Sautéing the seasoning sauce with the vegetables adds a subtle smoky depth to the broth, making the stew much richer. Be careful not to burn the sauce; adjust the heat as needed.
Step 15
When the vegetables and sauce are well combined, pour in the prepared broth (600ml). Scrape the bottom of the pot to incorporate any flavorful bits stuck there.
Step 16
Add 1 teaspoon of soy sauce or salt to lightly season the broth. It’s best to start with less and adjust the seasoning later to your preference.
Step 17
Bring the broth to a rolling boil. Once boiling, stir in 1 teaspoon of minced garlic. The garlic’s fragrance will infuse the stew, enhancing its deliciousness. This completes the base broth preparation for your Sundubu Jjigae.
Step 18
It’s time to add the soft tofu and simmer! Using a ttukbaegi will keep your stew piping hot until the last spoonful. Carefully ladle some of the simmering broth and vegetables into your ttukbaegi. Don’t overfill it, as it can boil over easily. A slightly less soupy stew often has a more concentrated flavor.
Step 19
Gently add the large chunks of soft tofu you prepared into the ttukbaegi. The tender texture of the tofu is a star ingredient.
Step 20
Add the prepared seafood (squid, shrimp, baby octopus) and enoki mushrooms. Let them simmer and cook through. As the seafood cooks, it will release its natural sweetness and brininess into the broth.
Step 21
Once the stew is bubbling again and the seafood is fully cooked, crack one egg directly into the stew without scrambling it. Let it cook gently until the yolk is slightly set but still runny for a rich, creamy element.
Step 22
Listen to that delightful bubbling sound! This spicy seafood soft tofu stew is sure to whet your appetite. For an extra touch, sprinkle a little black pepper on top before serving. Enjoy your delicious homemade jjigae!
