Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood)

KOREAN·NON-VEGSource

A hearty and spicy Korean soft tofu stew with a variety of seafood, perfect for a cold day.

Ingredients

16

STEW

Onion

0.5 piece

Garlic

2 cloves

King Oyster Mushroom

1 piece

Green Onion

1 piece

Vegetable Oil

2 tbsp

Korean Chili Flakes (Gochugaru)

2 tbsp

Black Pepper

¼ tsp

Anchovy Broth

2½ cups

Fish Sauce

2 tbsp

Soon Tofu (Extra Soft Tofu)

2 tubes

Oysters

8 pieces

Shrimp

6 pieces

Mussels

6 pieces

Egg

2 pieces

FOR SERVING

Cooked Rice

1 cup

Scallion (for garnish)

0.5 piece

Instructions

1Prepare Aromatics and Vegetables10m

Chop Onion

Finely chop half an onion.

Mince Garlic

Mince 2 cloves of garlic.

Slice Mushroom

Slice one king oyster mushroom into small pieces.

Chop Green Onion

Chop one green onion. Reserve the green parts for garnish later.

2Sauté Aromatics5m

Heat Oil

Heat 2 tbsp of vegetable oil in a pot over medium-high heat.

Sauté Onion and Garlic

Add the chopped onion and minced garlic to the pot and sauté until softened and fragrant, about 2-3 minutes.

Add Mushroom and Green Onion

Add the sliced mushroom and the white parts of the green onion. Sauté for another 2-3 minutes until the mushroom is slightly tender.

3Build the Broth10m

Add Broth and Seasonings

Pour in 2.5 cups of anchovy broth and 2 tbsp of fish sauce. Add 2 tbsp of gochugaru (Korean chili flakes) and 1/4 tsp of black pepper. Stir well.

Simmer

Bring the broth to a boil, then reduce heat and simmer for about 5 minutes to allow flavors to meld.

4Prepare Seafood and Tofu10m

Prepare Mussels

Scrub the mussels and discard any that are open and do not close when touched.

Prepare Shrimp

Peel and devein 6 shrimp. Remove the orange digestive tract if present, as it can taste too fishy.

Prepare Oysters

Rinse 8 oysters. Freshly shucked oysters are preferred if available.

Add Tofu

Cut open two tubes of soon tofu (extra soft tofu) and squeeze the tofu into the simmering broth.

5Cook Seafood and Finish Stew10m

Add Seafood

Add the prepared mussels, shrimp, and oysters to the pot.

Cook Seafood

Cover the pot and cook over medium-high heat for about 5-6 minutes, or until the mussels and shrimp are cooked through and the mussels have opened.

Add Eggs

Crack 2 eggs directly into the stew. Cook for about 1 minute until the egg whites are just set but the yolks are still runny.

Garnish and Serve

Garnish with the reserved chopped green onion. Serve immediately in individual stone pots (or bowls) with a side of rice.