Spicy Seafood Soondubu Jjigae (Korean Tofu Soup)
Make delicious Seafood Soondubu Jjigae -- a soul-warming Korean tofu soup that stars soft, silken tofu and big chunks of shrimp, squid, and clams in a spicy, savory broth. A comforting dish that's so easy to make at home. A beloved Korean classic and pure comfort food!
Servings: 2
Calories: 247kcal
Equipment
- Ttukbaegi (Korean clay pot) OR medium saucepan 1000ml
Ingredients
- 1 360g/12 oz frozen seafood pack
- 1 Tbsp neutral cooking oil (avocado oil, canola oil, grapeseed oil, etc.)
- 1/4 cup ground pork
- 1/2 large onion, chopped
- 2 Tbsp Gochukaru (Korean dried chili flakes) (1 Tbsp if you'd like it less spicy)
- 1 Tbsp Gochujang (Korean fermented chili paste)
- 1 Tbsp soy sauce
- 3/4 cup anchovy broth or water
- 2 cloves garlic
- 1/2 tsp saewoojut (Korean fermented, salted shrimp)
- 1/2 tsp sugar
- 1 package Soondubu or Soft Silken Tofu
- splash fish sauce
- 1 large egg (preferably organic)
Instructions
- Defrost. Defrost frozen seafood according to package directions. Cover with cold water for 10 minutes or run under cold water for 3-5 minutes. Drain and set aside.
- Cook pork. Heat a medium cooking pot (or Korean clay pot, a Ttukbaegi) over medium heat and add 1 tsp cooking oil. When the oil is warm (but not smoking), add the ground pork. Cook until the pork is no longer pink, about 3-4 minutes.
- Add onion, Gochukaru, and Gochujang. Cook until the onion has softened, about 3-4 minutes. Lower heat if necessary, making sure the Gochukaru doesn't burn. Add soy sauce and mix for 30 seconds. The mixture will be thick, pasty, and oily looking.
- Make broth. Add water, garlic, and sugar, mixing well with a spoon. Bring to a simmer. When the pot is bubbling, add defrosted, drained seafood and saewoojut. At first, it will look like there's too much seafood. But it will shrink down and release liquid. Cook until the seafood is 90% cooked through, about 5 minutes.
- Add soft tofu. Add soft silken tofu (soondooboo) and mix gently, breaking up the curds. Taste and add a splash of fish sauce, if needed. Cook until heated through. It should be bubbling.
- Add egg. Remove from heat and crack a raw egg directly into the pot. (Optional step but highly recommended). Mix gently. Eat immediately with rice, kimchi, and other banchan (side dishes) of choice!
Video
Notes
PRO TIPS:
- Make it spicier. If you'd like more heat, add 1-2 Tbsp more Gochukaru. Also, top with a fresh minced chili like fresno or Jalapeno pepper or whole mustard seeds right before serving.
- Taste + Adjust seasonings. Since fermented food items (in this case - gochujang, soy sauce, fish sauce, sauwoojut) change over time and the soft silken tofu can dilute the flavor of the broth, taste and adjust seasonings right before serving. If bland, add a splash of fish sauce. If too salty or too tangy, add a pinch of sugar.
- Serve in a Korean clay pot (Ttukbaegi). If you have one, a medium-sized (1000ml) earthenware bowl is perfect for serving this homey stew. The clay pot keeps the jjigae hot and bubbling.
Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1028mg | Potassium: 452mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2529IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg