Spicy Seafood Soft Tofu Stew: Deep Flavor at Home Without Store-Bought Sauce!
Successful Homemade Seafood Sundubu Jjigae Recipe – No Pre-made Sauce Needed!
Do you want to recreate the rich and refreshing seafood soft tofu stew you enjoy at restaurants, right in your own kitchen? You absolutely can, even without relying on pre-made sauces! With just a little care and the right ingredients, you can achieve a delicious sundubu jjigae that will impress everyone. Today, we’re sharing the ultimate recipe for this delightful dish, featuring fresh seafood and silky smooth soft tofu.
Stew Ingredients- 1 block (approx. 350g) soft tofu (sundubu)
- 1/2 onion, thinly sliced
- 1/2 green onion, chopped
- 2 Korean chili peppers (cheongyang peppers), chopped
- 360ml water (about 2 cups)
- 10 small clams (purged)
- 10 cocktail shrimp (peeled and deveined)
- 1/2 squid (body cut into rings, tentacles cut appropriately)
- 2 eggs
Seasoning- 1 Tbsp minced garlic
- 1/3 Tbsp brown sugar
- 1 Tbsp fine gochugaru (Korean red chili flakes)
- 3 Tbsp sesame oil
- 2 Tbsp soy sauce (jin ganjang)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1/3 Tbsp brown sugar
- 1 Tbsp fine gochugaru (Korean red chili flakes)
- 3 Tbsp sesame oil
- 2 Tbsp soy sauce (jin ganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all your stew ingredients: soft tofu, onion, green onion, chili peppers, seafood, and eggs. Make sure the seafood is washed clean. For the soft tofu, simply open the package and set it aside.
Step 2
In a pot or earthenware pot with good depth, heat over medium heat. Add 3 tablespoons of sesame oil. Sauté the chopped green onions and sliced onions until fragrant and the onions become translucent. This step is key to developing the sweetness of the vegetables.
Step 3
Once the green onions and onions are softened, add 1 tablespoon of fine gochugaru. Lower the heat to low to prevent the chili powder from burning, stirring constantly. The gochugaru will bloom in the oil, creating a beautiful reddish hue.
Step 4
When the chili oil is fragrant, pour in 360ml (about 2 cups) of water. Stir in 1/3 tablespoon of brown sugar and 2 tablespoons of soy sauce for the base flavor. Add all the prepared seafood (clams, shrimp, squid). The seafood will release its natural sweetness into the broth as it cooks.
Step 5
As the clams begin to open, taste the broth. The seafood might have provided enough saltiness, but if it’s too bland, add salt to adjust to your preference. Seasoning it correctly now will prevent the taste from changing drastically after adding the tofu.
Step 6
Once the broth is seasoned, gently add the block of soft tofu. It’s best to add the tofu in large chunks rather than breaking it up too much, which will result in a creamier texture. Avoid stirring too vigorously.
Step 7
Finally, add 1 tablespoon of minced garlic. Garlic loses its aroma when cooked for too long, so adding it near the end is ideal. (Tip: If you like, a tiny bit of MSG-based seasoning like ‘Gohyang-ui Mat’ can enhance the umami flavor. ^^)
Step 8
Once the tofu and seasonings are well combined, carefully transfer the stew to a Ttukbaegi (earthenware pot). Bring it to a boil over medium heat, then immediately turn off the heat once it’s bubbling vigorously. The residual heat of the Ttukbaegi will gently cook the eggs. Be mindful of the stew boiling over when you turn off the heat. If you’re worried about overcooking the eggs, cover the pot with a lid after turning off the heat; the steam will create a perfectly soft-boiled yolk.
Step 9
Finally, garnish with chopped green onions and Korean chili peppers, and sprinkle with a pinch of black pepper to finish. Serve immediately while it’s piping hot for the best experience!
