Korean Silken Tofu Seafood Stew
Quick answer
Sundubu haemul jjigae is a seafood soft tofu stew that combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes.
What makes this special
- Sundubu-haemul-jjigae releases intense aromatics by frying chili flakes in oil before adding shrimp, clams, and silken tofu for a rich, seafood-heavy experience.
- Gochujang and chili powder bloomed in sesame oil before broth is added
- Shrimp and clams release their own juices into the broth
Key ingredients
Core cooking flow
- 1 Rinse 150 g of purged Manila clams several times until no grit remains, then...
- 2 Warm 1 tablespoon of sesame oil in an earthenware pot over medium heat.
- 3 Pour in 400 ml anchovy stock, then dissolve 1 tablespoon gochujang and 1 tab...
Sundubu haemul jjigae is a seafood soft tofu stew that combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes. The aromatics are stir-fried in sesame oil first to build a deeper base before the stock is added. As the shrimp and clams cook through, they release their own briny juices into the spicy broth and push the umami noticeably higher. An egg cracked in at the end binds gently with the silken tofu, adding richness and a slight body to the broth. Deveining the shrimp and removing the back intestine keeps the flavor clean, and soaking the clams in lightly salted water beforehand purges any sand that would otherwise cloud the stock.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 150 g of purged Manila clams several times until no grit remains, then peel and devein 100 g of shrimp.
Keep 300 g of silken tofu ready in its package or bowl so it can be spooned in large pieces later.
- 2Control
Warm 1 tablespoon of sesame oil in an earthenware pot over medium heat.
Add 1 tablespoon minced garlic and 1 tablespoon gochugaru, then stir for only about 30 seconds until the oil turns red and the garlic smells cooked, not browned.
- 3Season
Pour in 400 ml anchovy stock, then dissolve 1 tablespoon gochujang and 1 tablespoon soup soy sauce completely before the pot boils hard. Raise the heat to high and cook until the broth looks evenly orange-red with no paste clumps.
- 4Heat
When the broth reaches a steady boil, add the clams and shrimp and cook for about 3 minutes.
Stop extended boiling once the clam shells open and the shrimp turn pink, because overcooking makes the seafood tough.
- 5Control
Spoon the silken tofu into the broth in large pieces and place them on top rather than stirring hard.
Simmer over medium heat for about 2 minutes so the tofu warms through while keeping its soft, custardy texture.
- 6Finish
Crack 1 egg over the tofu and reduce the heat to low so the bottom does not scorch.
Cook 2 minutes for a soft yolk or 3 to 4 minutes for a firmer egg, then serve the stew directly in the hot pot.
After the steps
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