Refreshing Seafood Soft Tofu Stew with Whole Octopus
Refreshing Seafood Soft Tofu Stew with Whole Octopus
#SoftTofuStew #SeafoodRecipe #OctopusStew #ClearBroth #GreenTeaBroth
This recipe features a Seafood Soft Tofu Stew made with a refreshing green tea broth, resulting in a clean and non-greasy taste that is exceptionally delicious. Whole octopus adds a unique texture, complemented by a generous mix of seafood and silky soft tofu for a deep, rich flavor. We’ll guide you through every step, from thawing and preparing the ingredients to the secret behind the flavorful green tea broth. Enjoy a satisfying and hearty meal with this impressive homemade seafood stew.
Main Ingredients- 4 small octopuses
- 8 large shrimp
- 400g frozen mixed seafood
- 800g soft tofu (sundubu)
Cooking Instructions
Step 1
Start by thawing the octopus in cold water. Once thawed, remove the innards and eyes. Rub the octopus thoroughly with coarse salt to remove sliminess, then rinse under cold water 3-4 times until smooth. This step ensures a tender and clean octopus. Your octopus is now ready!
Step 2
Prepare the frozen shrimp and mixed seafood. It’s best to thaw them just before adding them to the stew.
Step 3
Trim the base of the enoki mushrooms and rinse the wood ear mushrooms under running water. Slice the onion thinly and cut the green onion diagonally.
Step 4
In a pot, bring 1L of green tea water to a boil and dissolve 2 bouillon cubes. Once the bouillon is dissolved, stir in the soft tofu stew seasoning paste and bring it back to a simmer. This creates the flavorful base broth for your stew.
Step 5
When the broth is boiling vigorously, add the sliced green onion, minced garlic, and sliced onion over high heat. Let them cook until the vegetables soften and release their flavors into the broth.
Step 6
Once the broth boils again, add all the seafood except the octopus (shrimp and mixed seafood). Cook until the seafood is done, infusing the broth with its delicious essence.
Step 7
Continue to simmer the stew for at least 30 minutes after adding the seafood to allow the flavors to deepen. Afterwards, add the wood ear mushrooms, enoki mushrooms, and soft tofu. Cook until the tofu is heated through.
Step 8
Bring the stew to a rolling boil over high heat and taste for seasoning. Adjust the saltiness with soup soy sauce. For extra spice, add gochugaru and black pepper. Finally, add the whole octopus and cook just until it turns red and is cooked through. If it tastes too bland, a little fish sauce can be added for extra depth.
Step 9
Your Seafood Soft Tofu Stew, with its refreshing and clean broth from the seafood and hint of green tea, is ready! The green tea water ensures it’s not greasy, making it wonderfully refreshing. Carefully ladle the stew into individual serving bowls (ttukbaegi).
Step 10
Once the stew in the bowls is bubbling, crack an egg into the center. The ttukbaegi will keep the stew hot for a long time. When the egg is cooked to your liking, turn off the heat and enjoy. This hearty and delicious Seafood Soft Tofu Stew, with its comforting and clear broth, is the perfect meal to warm you up from the inside out.
