Spicy Gul Dubu Jjigae (Korean Oyster Tofu Stew)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Made with plump winter oysters, it smells of the sea from the first spoonful.
Read more
With lots of tofu and a chili-red broth, it sits closer to a hearty, spicy stew for rice than to a clear oyster soup.
Ingredients
Instructions
- 1
Rinse 180 grams of oysters in lightly salted water, moving them gently with your hand to loosen sand and impurities.
Drain them in a strainer and avoid rubbing, which can damage their shape and wash away their briny aroma.
- 2
Slice 120 grams of Korean radish thinly so it softens quickly, and cut 300 grams of firm tofu into large bite-size pieces.
Slice the green onion and hot green chili on the diagonal for finishing.
- 3
Put 700 milliliters of anchovy-kelp stock and the radish in a pot, then bring it to a steady medium simmer for about 7 minutes.
The broth is ready for seasoning when the radish turns slightly translucent.
- 4
Stir in 1 tablespoon each of soup soy sauce, minced garlic, and gochugaru, then simmer for 1 more minute.
Break up any clumps of chili flakes with a spoon so the color and heat spread evenly.
- 5
Add the tofu and keep the pot at a medium simmer for about 5 minutes.
Do not stir hard, as the cubes can break. Instead, spoon hot broth over the tofu so it heats through and absorbs seasoning.
- 6
Add the drained oysters and cook them for only 30 seconds to 1 minute, then add 40 grams of green onion and 1 hot green chili.
Turn off the heat as soon as the oyster edges look plump, not shrunken.
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