Deep, Spicy Seafood Sundubu Jjigae (Soft Tofu Stew with Seafood)
A spicy seafood sundubu jjigae boiled in just 10 minutes after stir-frying mixed seafood in chili oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving seafood sundubu jjigae brings out a deep, rich flavor by adding mixed seafood to chili oil made by stir-frying vegetables directly. It comes together quickly in about 10 minutes, and the spicy broth simmered with Cheongyang chili pepper and gochugaru makes it great to enjoy warm.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Mixed seafood1 cup
- Soft tofu (sundubu)1 pack
- Egg1
- Onion1/2
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth1 1/2 cups
- Gochugaru (Korean chili flakes)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Sand lance fish sauce (or soup soy sauce (guk-ganjang), tuna extract sauce (chamchi-aek))1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Ground black peppera little
- For the seafood, you can prepare whatever you have in the fridge, such as clam meat, mussel meat, or squid.
- Zucchini or mushrooms are also great ingredients for sundubu jjigae, so feel free to prepare them together.
- Place the soft tofu in a bowl and tilt the bowl now and then to drain the liquid.
- Rinse frozen mixed seafood under running water to thaw.
Steps
When you place the soft tofu in a bowl, liquid will start collecting at the bottom; just tilt the bowl now and then to drain the water off.
The mixed seafood was frozen, so I rinsed it under running water to thaw it. Finely chop the onion, large green onion, and Cheongyang chili pepper.
Swirl 2 to 3 tbsp of cooking oil into an earthenware pot, add the onion and large green onion, and stir-fry thoroughly. (Reserve just a little bit of the large green onion to add at the end.)
Once they soften and start releasing moisture, add 2 tbsp of gochugaru and stir-fry, making sure not to burn it.
The secret to the rich, deep broth of sundubu jjigae is the chili oil made by stir-frying with aromatic vegetables.
Add the mixed seafood along with 1 tbsp of mirin and stir-fry thoroughly to remove any fishy smell.
Pour in 1 1/2 cups of anchovy broth, and...
Add 1 tbsp of minced garlic and 1 tbsp of fish sauce, then boil so the seafood flavor infuses into the broth.
Add the drained soft tofu, break it into bite-sized pieces with a spoon, top with an egg yolk, and simmer bubbling for about 2 minutes.
Season with 1 tbsp of soup soy sauce to adjust the taste, which becomes milder after adding the soft tofu.
Finish by adding the Cheongyang chili pepper, large green onion, and ground black pepper, then turn off the heat.
Ppunwife's tips
- The secret to the rich, deep broth of sundubu jjigae is the chili oil made by stir-frying with aromatic vegetables.
- The 2 Cheongyang chili peppers not only create a spicy broth, but also mask any fishiness from the seafood.
FAQ
What ingredients can I use instead of mixed seafood?
You can choose whatever seafood you have in your fridge based on your situation, such as clam meat, mussel meat, or squid.
What can I substitute if I don't have sand lance fish sauce?
You can adjust the seasoning by substituting soup soy sauce or tuna extract sauce.
How do I manage the moisture when adding soft tofu?
Place it in a bowl and occasionally tilt the bowl to pour off the liquid that pools at the bottom during prep.
Are there other good ingredients to add?
Korean zucchini or mushrooms also go very well as additional ingredients in sundubu jjigae.
