Oyster Soft Tofu Stew (Guk Sundubu Jjigae): A Refreshing and Spicy Delight
[Eco-Friendly Nature Cook] Oyster Soft Tofu Stew: Taste of the Sea!
We’ve created a refreshing and spicy oyster soft tofu stew using fresh oysters and silken tofu. Let’s make a delicious and healthy oyster soft tofu stew together! ^^
Ingredients- 200g Fresh Oysters
- 600g ‘Chodang’ Style Soft Tofu (Silken Tofu)
- 1/2 Onion
- 1 Stalk Green Onion
- 10 Mini King Oyster Mushrooms
- 700ml Anchovy and Kelp Broth
- 5 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 2 Tbsp Perilla Oil (Deulgireum)
Cooking Instructions
Step 1
First, place the fresh oysters in a sieve and rinse them gently 3-4 times under cold running water. This step is crucial for removing any unpleasant odor and ensuring they are clean.
Step 2
Peel the onion, wash it thoroughly, and then thinly slice it into shreds. The sweetness from the onion will dissolve into the broth, adding a wonderful depth of flavor.
Step 3
For this recipe, we’re using ‘Chodang’ style soft tofu, known for its exceptionally smooth texture. Its delicate texture pairs beautifully with the refreshing taste of the oysters.
Step 4
Wash the green onion well, trim the roots, and then slice it diagonally into bite-sized pieces. The fragrant aroma of the green onion will enhance the stew’s overall flavor profile.
Step 5
Wash the mini king oyster mushrooms clean and then slice them thinly to a size that’s easy to eat. This will give them a pleasant chewy texture and allow them to absorb the broth’s flavors.
Step 6
Pour 700ml of anchovy and kelp broth into a pot. In a separate small bowl, combine 5 Tbsp red pepper flakes, 2 Tbsp minced garlic, 6 Tbsp soy sauce, and 2 Tbsp perilla oil to create the seasoning paste. Add this seasoning paste to the broth and bring it to a boil. Cooking the seasonings with the broth from the start helps to develop a richer flavor.
Step 7
Once the broth comes to a boil, add the sliced onion and diagonally cut green onion. Let them simmer until the vegetables are tender and have infused their sweetness into the broth.
Step 8
Next, add the sliced mini king oyster mushrooms and continue to boil. Cook until the mushrooms are tender and have softened nicely.
Step 9
Now, carefully add the soft tofu. (Tip: I also included the liquid that came with the ‘Chodang’ soft tofu, so I only used 700ml of the anchovy and kelp broth. Using the tofu’s own liquid can add even more richness to the flavor!)
Step 10
Finally, add the fresh, cleaned oysters. Be careful not to overcook the oysters, as they can become tough. Cook them just until they are done, usually for a very short time.
Step 11
Simmer for another moment until all the ingredients are well combined, and your delicious, refreshing, and spicy oyster soft tofu stew is ready! Enjoy it with a hot bowl of rice. ^^
