Spicy Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)
Quick & Easy Seafood Dish: Spicy Haemul Sundubu Jjigae with Seasonal Seafood
On days when the weather turns gloomy and you crave something warm and spicy, this Haemul Sundubu Jjigae (Seafood Soft Tofu Stew) is the perfect quick fix using ingredients you might have on hand. While adding plenty of clams would be ideal, this version uses readily available seafood like squid and shrimp for a delightful flavor. The combination of tender soft tofu and the savory, spicy broth is incredibly satisfying. It’s one of the fastest stews to make, and perfect for spooning over rice for a comforting meal. Enjoy this bubbling hot stew! Wishing you a day free from typhoon damage. ♡
Ingredients- 1 package soft tofu (Sundubu)
- 1/2 cup squid, cut into bite-sized pieces
- 3 large shrimp (peeled and deveined)
Seasoning & Broth- 2 cups water (or anchovy-dashima broth)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- A pinch of mushroom powder (optional, for umami)
- 1 tsp soy sauce or salt (to taste)
- 1 tsp minced garlic
- A handful of chopped green onions
- 2 cups water (or anchovy-dashima broth)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- A pinch of mushroom powder (optional, for umami)
- 1 tsp soy sauce or salt (to taste)
- 1 tsp minced garlic
- A handful of chopped green onions
Cooking Instructions
Step 1
Prepare the soft tofu: Open the package and gently drain any excess liquid by inverting it over a sieve. This helps prevent the stew from becoming too watery.
Step 2
Create chili oil: Add a little cooking oil to a pot over low heat and lightly toast the gochugaru (chili flakes) to make chili oil. Be careful not to burn it; you’re just looking to release its aroma. (This step is optional but enhances the flavor).
Step 3
Add the water: Pour the 2 cups of water (or your prepared broth) into the pot with the chili oil/flakes and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low.
Step 4
Add seafood and tofu: When the broth is vigorously boiling, add the prepared squid and shrimp. Gently add the soft tofu, either whole or broken up with a spoon. Cook for just a few minutes until the seafood is cooked through; overcooking will make it tough.
Step 5
Season the stew: Stir in all the seasoning ingredients: gochujang, gochugaru, mushroom powder, soy sauce/salt, and minced garlic. Mix well. Taste and adjust the seasoning with more salt or soy sauce if needed. Finally, add the chopped green onions and let it simmer for another minute.
Step 6
Serve hot: Ladle the bubbling hot Haemul Sundubu Jjigae into a hot stone pot or your serving bowl and bring it directly to the table. Enjoy with a bowl of rice!
