Savory Seafood Soft Tofu Stew (Sundubu Jjigae)
Savory Seafood Soft Tofu Stew (Sundubu Jjigae)
10x Tastier Seafood Sundubu Jjigae Than Store-Bought!
Experience the rich and refreshing flavor of homemade Seafood Soft Tofu Stew, far superior to any store-bought version! This recipe combines succulent seafood with fresh vegetables for an unparalleled depth of taste. It’s a guaranteed rice-lover’s dream and the perfect comforting meal.
Stew Ingredients- 1/2 Onion (approx. 50g)
- 1/2 Zucchini (approx. 50g)
- 1 Shiitake Mushroom (large)
- 1/3 Carrot (approx. 30g)
- 1 Korean Red Chili Pepper (or more for extra spice)
- 1 package Soft Tofu (approx. 300-350g)
- 300g Mixed Seafood (frozen or fresh mix)
- 1/2 Green Onion stalk (approx. 50g)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 3 Tbsp Cooking Oil
- 1 Tbsp Fish Sauce or Soy Sauce (for umami)
- 4 cups Broth (anchovy-kelp or rice water)
- Pinch of Black Pepper (to taste)
Cooking Instructions
Step 1
First, prepare all the vegetables for the stew. Wash the onion, zucchini, shiitake mushroom, and carrot thoroughly. Slice them into approximately 0.5cm thick strips or small cubes. If you prefer a spicier stew, remove the seeds from the Korean red chili pepper and finely chop it. For the soft tofu, gently squeeze the package or use the back of a knife to carefully slide out the tofu.
Step 2
Heat 3 tablespoons of cooking oil in a pot or Korean earthenware pot over medium heat. Add the minced garlic and sauté until fragrant. Then, reduce the heat to very low or turn it off completely. Add the gochugaru (Korean chili flakes) and stir-fry briefly to create a vibrant red chili oil, ensuring it doesn’t burn. Be careful, as burnt garlic can impart a bitter taste.
Step 3
Once the chili oil is fragrant, add the sliced onion, zucchini, shiitake mushroom, and carrot to the pot. Stir-fry over medium heat until the vegetables begin to soften and turn slightly translucent. Next, add the mixed seafood and sauté with the vegetables. Adding the chopped Korean red chili pepper at this stage can help eliminate any potential fishy odors from the seafood. Pour in 4 cups of broth (anchovy-kelp or rice water).
Step 4
Bring the stew to a boil over high heat, then reduce to medium-high and simmer for about 3-5 minutes, allowing the vegetables and seafood to cook through completely. Once the vegetables are tender and the flavors have melded, season the stew with 1 tablespoon of fish sauce or soy sauce for a deep umami flavor. You can add salt to taste if needed. Carefully add the prepared soft tofu into the pot, breaking it into large chunks with the back of your spoon. Finally, sprinkle generously with chopped green onions and black pepper, and simmer for another minute or two to finish. Your delicious Seafood Soft Tofu Stew is ready!
Step 5
Serve the piping hot Seafood Soft Tofu Stew with a bowl of rice. For an extra creamy and rich texture, consider cracking a raw egg into the boiling stew just before serving.
