Clear and Spicy Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)
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Introducing a refreshing and flavorful Seafood Soft Tofu Stew (Haemul Sundubu Jjigae). This version is made without meat, relying on chili powder for its base, resulting in a clean and deeply savory broth. I wanted to recreate the clear, invigorating taste of sundubu jjigae I once had, reminiscent of a hospital meal – simple, pure, and free of excess. Featuring segmented crabs and plump shrimp along with assorted seafood, this stew offers a refreshing broth with a subtle spicy kick at the finish, perfect for revitalizing your palate. It’s not overly spicy, but rather offers a comforting taste that feels deeply soothing. Enjoy a hearty meal with this comforting seafood sundubu jjigae.
Main Ingredients- Segmented crab legs, 8 pieces
- Fresh shrimp, 6 pieces
- Frozen mixed seafood, 100g
- Korean zucchini (Aehobak), 1/2
- Onion, 1/2
- Shiitake mushrooms, 3
- Korean green chili peppers (Cheongyang chili), 2
- Scallions, chopped, 1/2 stalk
- Soft tofu (Sundubu), 2 packets (approx. 300-350g each)
Cooking Instructions
Step 1
In a pot, combine 1.2L of water, 2 Tbsp of doenjang, 2 dried anchovy and clam broth tea bags (or 3 broth cubes), and 2 Tbsp of minced garlic to create the doenjang broth base. Bring to a simmer over medium heat until it boils.
Step 2
Slice the shiitake mushrooms into thick pieces. Chop the onion into bite-sized pieces suitable for stew. Slice the Korean zucchini into half-moons. Thinly slice the green chilies and scallions diagonally. Pre-chopping and freezing these vegetables makes future stew preparation much quicker.
Step 3
Rinse the frozen segmented crab legs under cold water to thaw slightly. While they can be eaten, their primary purpose here is to add a refreshing depth of flavor to the broth. Prepare the fresh shrimp with shells on. Use the frozen mixed seafood without thawing.
Step 4
Once the doenjang broth is at a rolling boil, add the pre-sliced shiitake mushrooms and onion first. Let them cook for a moment, then add the segmented crab legs, shrimp, and frozen mixed seafood. Bring it back to a rolling boil over high heat.
Step 5
As the stew starts to boil vigorously, skim off any foam that rises to the surface. Gently cut the soft tofu packets in half and place them directly into the pot without breaking them apart. Avoid stirring the tofu at this stage to maintain its soft texture. Let it boil rapidly over high heat.
Step 6
Once the tofu is cooking, skim off any new foam that appears. Reduce the heat to medium and let it simmer gently to deepen the broth’s flavor. When tasting, the broth might seem bland initially, but the flavors from the seafood will meld and enhance the seasoning. Taste at the very end and adjust with a pinch of salt if necessary.
Step 7
Your delicious Seafood Soft Tofu Stew is ready! It boasts a rich doenjang color and a delightful balance of refreshing and subtly spicy flavors. The deep savory notes from the assorted seafood and crab shells create an unparalleled broth that even broth cubes cannot replicate. This stew is perfectly complemented by a bowl of steamed rice and a side of kimchi, making for a satisfying and complete meal without the need for other dishes.
