Seafood Soondubu Jjigae Recipe - 해물순두부찌개 (Haemul Sundubu Jjigae)
This seafood soondubu or soft tofu stew is the epitome of Korean comfort food. It’s a spicy, flavorful, umami-rich bubbling pot of stew served with soft tofu, assorted vegetables, and seafood like clams and squid.
Ingredients
- 8 oz silken tofu
- 4-6 small clams little neck clams
- 1/4 cup squid cut into bite-sized pieces, substitute with your favorite seafood
- 1/4 cup zucchini chopped
- 1/4 cup onion chopped
- 3 garlic cloves minced
- 2 scallions chopped, whites and greens separated
- 1 hot chili pepper sliced, optional
- 1/4 cup gochugaru Korean red chili flakes
- 1 1/2 tbsp fish sauce adjust to taste
- 1 egg
- 2 tbsp neutral oil
Anchovy Clam Broth
- 4-6 large clams little neck clams
- 4 1/2 cups water
- 8 dried anchovies innards removed
- 1 oz dried kelp or kombu
- 1/4 medium sized onion
Instructions
- Begin by preparing the anchovy clam broth. In a pot, bring water to a boil. Add dried anchovies, dried kelp, and onion. Boil for 20 minutes until the broth has reduced by half. Toss in the large clams and boil until they've opened up.
- Remove the clams and transfer the clam meat into a blender with 2 tablespoons of broth. Blend until it forms a wet paste.
- Strain the broth and set aside.
- In a heavy-duty pot, like an earthenware pot, heat oil over medium-low heat. Add the white part of scallions and sauté for 2 to 3 minutes.
- Turn the heat to the lowest setting, then add gochugaru and make sure to consistently stir for 2 to 3 minutes to prevent the chili flakes from burning.
- Add the blended clam meat and mix it into the gochugaru. Pour in the anchovy clam broth. Stir and mix everything together well.
- Toss in the zucchini, onions, garlic, and fish sauce. Let this boil for 2 to 3 minutes.
- When the veggies are tender, add squid, small clams, and silken tofu. Gently break the tofu apart with a spoon. Boil for another 2 to 3 minutes.
- Top with an egg and garnish with the green part of scallions and peppers!