Korean Soft Tofu Stew (Sundubu Jjigae) has always been one of my favorite things to eat. It’s a comforting treat that always makes me happy. Today I’d like to share with you how we can easily make Korean Seafood Soft Tofu Stew at home. Let’s take a look.
Korean Seafood Soft Tofu Stew Recipe (Sundubu Jjigae)
Serves 4
Prep time: 10 minutes
Cook time: 35 minutes
For the stock:
5 cups water
10 medium dried anchovies, gutted, without heads
8 small pieces dried kelp (2” x 1”)
1 1/2 cups Korean radish, peeled, cut into big pieces
For the tofu stew:
2 tablespoons extra light olive oil
2 cloves garlic, minced
2 stalks scallions, minced, spectated the white and green
4 tablespoons Korean chili flakes (gochugaru)
2 tablespoons Korean anchovy fish sauce
1 tablespoon soy sauce
Pinch of salt
Pinch of pepper powder
3 pouches silken tofu (33 oz)
1 handful enoki mushrooms
1 1/2 cups mixed seafood
8 large shrimps, deveined
4 eggs
Instructions
To make the stock:
Remove the heads and guts of the anchovies. Transfer them to a spice bag.
In a pot, add the water, transfer in the spice bag, dried kelp, and Korean radish. Over high heat, bring to a boil. Then turn to low heat and simmer for 20 minutes. (We’ll only need 2 cups of stock today. I’m making a little more, so I can save some for next time.)
Discard the ingredients and remove any impurities.
To cook the tofu stew:
In a pot, over low heat, add the extra light olive (you can also use other cooking oil), then add in the garlic, white part of scallions, and Korean chili flakes. (If you like it mild, add 1 tablespoon, 2 to 3 tablespoons for medium, and 4 to 5 tablespoons for hot.) Stir fry until aromatic, 1 minute. Add in the Korean anchovy fish sauce, soy sauce, salt, and pepper. Mix well.
Over high heat, pour in 2 cups of the stock, and bring it to a boil. Put in the silken tofu and break it up a little. Bring it to a boil and let it cook for about 3 minutes.
Then add in the enoki mushrooms and cook for about 1 minute.
Then add in mixed seafood and shrimp, and cook for about 1 minute. (I kept the heads because it will provide a lot of flavors. I also kept the shells so the shrimp won’t over cook easily.)
In a preheated ceramic pot, over medium-high heat, and transfer in the tofu stew. Add 1 egg in the middle. And garnish with the green part of scallions.
