Seafood Soft Tofu Stew Recipe! | Haemul Soondubu Jjigae 😋😍

 

Haemul Soondubu Jjigae

Recently, a viewer said that she would like to learn how to make seafood soft tofu stew. Soft tofu stew, soondubu is a dish that Koreans love very much. If you boil fresh seafood, vegetables, and soft tofu, the taste of the soup is light and spicy.

Haemul Soondubu

Ingredients: 1 package soondubu (soft tofu), 5 shrimp, 1 small squid, 7 clams, 1/2 zucchini, 1/2 onion, 2 mushrooms, 1 green onion, 2T gochugaru (red pepper flakes), 1/2T minced garlic, 1T sesame oil, 1T salted shrimp, 1T tuna fish sauce, salt, pepper

How to make it

Step 1: Prepare Ingredients

Cut the zucchini, mushrooms, scallions into an appropriate size. Mince 3 cloves of garlic finely.

Put a slight diagonal cut on the squid surface. Lay the knife at an angle and put a slight cut. Cut the other side in the same way. Cut it to an appropriate size. 

I'm going to use the whole shrimp with the head on. Prepare clams by washing them (pre-soaked in salt water).

Step 2: Frying ingredients

Add 1 tablespoon of sesame oil, half a tablespoon of minced garlic, and green onions to the pot. Stir-fry well. Add 2 tablespoons of red pepper flakes. Stir-fry the red pepper flakes on low heat so that it does not burn. 

Add 1 tablespoon of salted shrimp, 1 tablespoon of tuna fish sauce and, 1 tablespoon of cooking wine. Stir-fry well. The soft tofu base is done. Pour in 2 cups of water. Boil for 3 minutes over high heat.

Step 3: Boiling

After 3 minutes, when the broth boils, add the sliced onion, zucchini, mushrooms, clams, shrimp, and squid. Cover and simmer for 3 minutes over high heat.

 After 3 minutes, skim off the foam. Then the broth will be more clear.

When the vegetables and seafood are cooked to some extent, scoop out the soft tofu with a spoon and put it in. Add one egg. At this stage, adjust the taste. If it’s a bit bland, sprinkle a bit of salt and pepper. And if you have scallions and red pepper, put some as garnish. This is optional.

Very comforting and hearty seafood soft tofu stew is done!

Wow, it looks absolutely delicious! Eating it with freshly cooked rice is absolutely delicious! Hope you give it a try this weekend! I’ll see you next week. Bye bye!

Ingredients

• 1 package soondubu (soft tofu)
• 5 shrimp
• 1 small squid
• 7 clams
• 1/2 zucchini
• 1/2 onion
• 2 mushrooms
• 1 green onion
• 2T gochugaru (red pepper flakes)
• 1/2T minced garlic
• 1T sesame oil
• 1T salted shrimp
• 1T tuna fish sauce
• A bit of salt and pepper

 Notes

• Cut the soft tofu in the middle with a knife and put it in a bowl. Soft tofu will be cut into large pieces. So when you boil it later, it looks appetizing and delicious.
• If you don't have squid, you can add other seafood according to your preference.
• I'm going to use the whole shrimp with the head on. This because the delicious flavor comes out of the head and skin, making the soup more delicious.
• There are clams and mussels in the mart. If you don't have clams, you can use mussels. All ingredients are ready.
• If you boil it in a Ttukbaegi, the dish will continue to be warm while you eat it.
• If you don’t have a ttukbaegi, you can use a regular pot.
• If you don't have sesame oil, you can add 1 tablespoon of cooking oil.
• I use mild flavor red pepper flakes. If you don't like the spicy taste, you can reduce the amount of red pepper flakes.
• If you don't have tuna fish sauce, you can add fish sauce.
• If you add cooking wine, the fishy taste and odor of the seafood will be removed.
• You can also use anchovy broth instead of water.
• If soft tofu is boiled for too long, it loses moisture and becomes smaller in volume. Do not boil the soft tofu for too long, but boil it slightly.

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