Spicy Seafood Soft Tofu Stew (Sundubu Jjigae)
How to Make Delicious Seafood Sundubu Jjigae with Frozen Seafood Mix!
I tried frozen seafood mix for the first time and found it perfect for making Sundubu Jjigae! The addition of seafood significantly enhanced both the texture and flavor, making this a truly delightful Seafood Soft Tofu Stew. Let’s make this wonderfully soft and delicious stew together!
Stew Ingredients- 1 package soft tofu (for stew)
- 1 handful frozen seafood mix (approx. 100-150g)
- 1 handful oyster mushrooms (or king oyster mushrooms)
- 1/3 small zucchini
- 1 handful green onions
- 1 pinch of Cheongyang pepper (optional, for spice)
- 1 egg
Seasoning and Flavoring- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- 2-3 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1-2 Tbsp anchovy sauce (or fish sauce)
- Salt to taste (if needed)
- 1 Tbsp perilla oil
- 1 Tbsp cooking oil
- 2-3 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1-2 Tbsp anchovy sauce (or fish sauce)
- Salt to taste (if needed)
Cooking Instructions
Step 1
Take the frozen seafood mix out of the freezer. Prepare about a handful for your stew.
Step 2
Soak the seafood mix in cold water to thaw it naturally. If you need to thaw it quickly, you can rinse it under running water.
Step 3
Tear the oyster mushrooms into bite-sized pieces. Slice the zucchini thinly, about 0.5 cm thick (you can adjust the thickness to your preference).
Step 4
Slice the green onions into small rounds. They will be added while sautéing the seasonings and later while simmering the stew for added flavor.
Step 5
Now, heat a pot over medium heat. First, add 1 tablespoon of perilla oil.
Step 6
Add another 1 tablespoon of cooking oil to the pot with the perilla oil. Using both oils enhances the flavor.
Step 7
Add 2 tablespoons of chili powder. You can add another tablespoon later if you want it spicier. Start with 2 tablespoons for now.
Step 8
Add 1 tablespoon of minced garlic for extra aroma.
Step 9
Turn on the heat to low and sauté the seasonings without burning them, allowing the spices to infuse into the oil. Sauté for about 1-2 minutes.
Step 10
While the seasonings are sautéing, add some of the sliced green onions to the pot and sauté them together. This will bring out the sweetness and aroma of the onions.
Step 11
Drain the thawed seafood mix and add it to the pot.
Step 12
Add 2 tablespoons of cooking wine (mirin) to help eliminate any fishy odors and add more flavor.
Step 13
Stir with a spatula and sauté for 1-2 minutes, allowing the seafood and seasonings to combine well. The seafood will start to cook slightly.
Step 14
When the seafood is about half cooked, pour in 500ml of water (about 2.5 standard cups). You don’t need to fill the pot completely. The soft tofu will release moisture, and a slightly thicker stew is ideal for Sundubu Jjigae!
Step 15
Add the prepared oyster mushrooms and zucchini to the pot and bring to a boil.
Step 16
Turn the heat up to medium-high and let the stew boil vigorously. This allows the vegetables to cook and the flavors to meld.
Step 17
If you like it spicy, add the chopped Cheongyang pepper now. Adjust the spiciness according to your preference.
Step 18
As the stew starts to boil, foam from the seafood might rise to the surface. Skim off this foam for a clearer broth.
Step 19
After skimming off the foam, carefully open the package of soft tofu and add it to the pot. You can add it whole or break it into large pieces with a spoon. Add it gently to avoid splashing.
Step 20
Add 1 tablespoon of soy sauce for soup (guk-ganjang) for added umami.
Step 21
Add 1 tablespoon of anchovy sauce (or fish sauce) and season. Taste the broth; if it needs more saltiness, add another tablespoon of anchovy sauce. If it’s still not salty enough, use a pinch of salt to adjust to your liking.
Step 22
Once the seasoning is adjusted, reduce the heat slightly and carefully crack the egg into the stew, trying not to break the yolk.
Step 23
Simmer just until the egg white is cooked through, and your delicious Seafood Soft Tofu Stew is ready! Enjoy it right away.
