Spicy Tofu and Fermented Shrimp Soup (Dubu Saeu-jeot Guk)
A Hearty and Refreshing Spicy Tofu and Fermented Shrimp Soup
This is a delicious tofu and fermented shrimp soup that’s both spicy and wonderfully refreshing. It’s perfect as a hangover cure after a long night out with your husband, or as a satisfying meal on its own. Enjoy the simple yet incredibly flavorful taste!
Main Ingredients- 1 block (small) firm tofu
- 1/2 medium onion
- About 1 handful of zucchini or Korean squash
- 2 Cheongyang chili peppers (or other hot green chilies)
- 1 large green onion (scallion)
- 3 dried shiitake mushrooms
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeu-jeot (fermented shrimp)
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp grated ginger)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeu-jeot (fermented shrimp)
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp grated ginger)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 15-20 minutes until softened. Once rehydrated, remove the tough stems and slice the mushrooms into bite-sized pieces. Prepare a rich broth by boiling dried anchovies and kelp together. Once the broth is ready, remove the kelp first, then the anchovies. While the broth is simmering, thinly slice the onion, cut the zucchini into half-moon shapes, thinly slice the green onion on an angle, and finely chop the Cheongyang chili peppers. In a separate bowl, combine the gochugaru, saeu-jeot (including its brine for extra flavor), soy sauce, minced garlic, black pepper, and ginger powder. Mix well to create the seasoning paste.
Step 2
Pour the shiitake soaking water through a sieve into the anchovy-kelp broth. Bring the broth back to a boil, then add the sliced onions and zucchini. Cook until the onions become translucent and the zucchini starts to soften slightly. Carefully add the firm tofu, cut into cubes or bite-sized pieces, into the pot. Stir gently to prevent the tofu from breaking apart.
Step 3
Stir in the prepared seasoning paste. If you prefer a clearer soup, you can strain the seasoning paste through a sieve before adding it, but I find adding all the components enhances the flavor. Ensure the seasoning is well dissolved into the broth.
Step 4
Once the soup is vigorously boiling, reduce the heat to medium-low and let it simmer for about 5 minutes. This allows the ingredients to fully cook and their flavors to meld beautifully into the broth, creating a deeper taste.
Step 5
After the soup has simmered for a bit, add the sliced green onions and chopped Cheongyang chili peppers. Let it simmer for another minute or two, allowing the spicy kick and aromatic essence of the chili peppers and green onions to infuse into the soup.
Step 6
Finally, let it boil briefly one last time to ensure all the flavors are well combined, then turn off the heat. Your delicious Spicy Tofu and Fermented Shrimp Soup is ready to be served! It’s best enjoyed hot. You can also add sliced red chili peppers for extra color and heat, if desired.
