Spicy Oyster Sundubu Jjigae (Soft Tofu Stew with Oysters)
A rich, spicy soft tofu stew simmered with seasonal raw oysters and 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 soft tofu stew brings out a deep savory flavor by adding raw oysters and anchovy broth to freshly made chili oil. Quickly stir-frying the oysters with mirin eliminates any fishy odor, and seasoning with salted fermented shrimp makes the broth refreshing and spicy. Paired with soft curd-like tofu and plump seasonal oysters, it makes a hearty winter meal.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Raw oysters200 g (after cleaning)
- Onion1/4
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Egg1
- Anchovy broth1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- I bought bagged oysters, swished them in salt water to clean, and drained the water.
- You can prepare 1 pack of soft tofu, large green onion, onion, and chili peppers, and mushrooms or zucchini are also great.
Steps
Prepare the ingredients
I bought bagged oysters, swished them in salt water to clean, and drained the water.
The drained oysters weigh 200g.
You can prepare 1 pack of soft tofu, large green onion, onion, and chili peppers, and mushrooms or zucchini are also great.
Chop the ingredients
Chop all the ingredients finely.
I also prepared 1 egg, which was left out of the photo above.
Make the chili oil
For soft tofu stew, infusing chili oil with aromatic vegetables gives it a deep and rich flavor.
Swirl 2 to 3 tbsp of cooking oil, add the onion and large green onion, and stir-fry until softened and moist, then add 2 tbsp of gochugaru and stir-fry.
Leave a little large green onion aside for garnish.
As you stir-fry gently so it does not burn, a spicy and fragrant aroma will rise.
Simmer
Add the raw oysters and 1 tbsp of mirin, stir-frying briefly to remove any oyster fishiness...
Pour in 1 1/2 cups of anchovy broth...
Add 1/2 tbsp of salted fermented shrimp and 1/2 tbsp of minced garlic...
Add the soft tofu as well and let it simmer bubbling away so all the ingredients and seasonings blend together.
Break up the soft tofu with a spoon so the flavors soak in well.
Taste it, and since it was a bit bland, adjust by adding 1/2 tbsp more of salted fermented shrimp. (A total of 1 tbsp of salted fermented shrimp was used.)
Finish by adding the reserved large green onion, chili peppers, a little ground black pepper, and topping with the egg at the very end.
Complete
The oyster sundubu jjigae, packed with rich oyster aroma, is complete.
Even without boiling separately after adding the egg, the egg cooked nicely to soft-boiled.
With fluffy soft tofu, plump oysters, and a rich egg, it is truly a protein feast.
The natural umami drawn out from the wholesome ingredients is also bursting with flavor.
Ppunwife's tips
- For soft tofu stew, infusing chili oil with aromatic vegetables gives it a deep and rich flavor.
- Add the raw oysters and 1 tbsp of mirin, stir-frying briefly to remove any oyster fishiness...
- Break up the soft tofu with a spoon so the flavors soak in well.
FAQ
How do you clean raw oysters?
Gently swish bagged oysters in salt water to clean them, then drain the water before using.
Is there a tip to reduce the fishy smell of oysters?
Stir-frying the raw oysters briefly with 1 tbsp of mirin before simmering helps reduce any fishiness.
Are there other ingredients that go well besides the basic vegetables?
In addition to large green onion and onion, adding mushrooms or zucchini to your taste also works wonderfully.
Can I use plain water instead of anchovy broth? AI-generated
Using plain water is fine, but anchovy broth is recommended to bring out a deeper umami flavor.
