Spicy and Refreshing Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)
How to Make Delicious Soft Tofu Stew: The Secret to Perfect Seafood Sundubu Jjigae
We’ve simmered a delicious seafood soft tofu stew with a bubbling, hearty broth! We guarantee you’ll be making it this way from now on after trying this recipe! Here’s a little tip for you! Enjoy the rich, savory, and comforting flavors of this classic Korean dish.
Main Ingredients
- Soft tofu (Sundubu) 2 packs (approx. 300-350g each)
- Clams 1 cup (purged of sand)
- Oysters 1 cup (fresh)
- Frozen seafood mix 1 cup (shrimp, squid, clam meat, etc.)
- Onion (medium) 1 (thinly sliced)
- Green onion 1/2 stalk (chopped)
- Egg(s) 1-2 (optional, to taste)
Cooking Instructions
Step 1
For a rich seafood flavor, you can use just the frozen seafood mix, but adding fresh clams and oysters will give you a wonderfully refreshing and deep broth. The secret ingredient that enhances the umami is ‘chicken stock’! Using store-bought chicken stock will make the broth much richer and give it a professional, deep flavor. You can also substitute with anchovy-kelp broth.
Step 2
Heat a pot or deep pan over medium-low heat and add 3 Tbsp of sesame oil. Add 3 Tbsp of gochugaru and 1 Tbsp of minced garlic, stirring gently to prevent burning, until fragrant chili oil is formed. This step is the foundation for the spicy and deep flavor of the sundubu jjigae.
Step 3
Once the chili oil is well-infused, add 3 cups (approx. 600ml) of water. Simmer to allow the flavors of the ingredients to meld into the broth.
Step 4
As the broth begins to boil, add the thinly sliced onion. The natural sweetness from the onion will make the broth smoother and more refreshing. Next, add 3/4 cup of chicken stock to complete the golden flavor combination. (If using homemade broth, add 3/4 cup.)
Step 5
Now, add all the fresh seafood. Combine the purged clams, cleaned oysters, and the seafood mix, and let it simmer. The refreshing taste from the seafood will infuse the broth.
Step 6
Add 1 Tbsp of fish sauce (or soy sauce for soup) to deepen the broth’s flavor. You can use anchovy, sand lance, or shrimp sauce – any kind of fish sauce works. Adjust the seasoning to your preference. (Tip! Adding minced garlic at this stage will enhance its aroma.)
Step 7
Once the seafood is cooked and begins to open its shells, and the broth comes to a rolling boil, carefully add the 2 packs of soft tofu. The key is to gently break the soft tofu with a spoon just 2-3 times; this keeps its creamy texture intact. Don’t break it up too much! Finally, add the chopped green onions generously over the top.
Step 8
While simmering, taste and adjust the seasoning with salt if needed. For individual servings, ladle the stew into small earthenware pots (ttukbaegi) and crack an egg into each at the very end for a perfect seafood sundubu jjigae. The combination of soft tofu, fresh seafood, and the spicy broth creates a delicious meal that the whole family will love. You’ll be making sundubu jjigae this way from now on! ^^
