Rich Oyster and Tofu Stew (Guldubu Jjigae)
A hearty, refreshing, and spicy stew perfect for colder seasons, featuring the rich flavor of oysters. Guldubu Jjigae.
Elevate your tofu stew with the addition of fresh oysters for a refreshing and spicy kick. This Guldubu Jjigae offers a comforting and deeply flavorful broth that’s perfect for warding off the chill.
Ingredients- 120g fresh oysters
- 0.5 Tbsp coarse salt (for cleaning oysters)
- 1/3 zucchini, sliced into half-moons
- 1/2 stalk green onion, diagonally sliced
- 250g firm tofu, cut into bite-sized cubes
- 1 egg, lightly beaten
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 2 Tbsp coarse chili flakes (gochugaru)
- 400ml water (or anchovy-kelp broth)
- 1 Tbsp fish sauce (or soy sauce for soup)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
In a bowl, place the fresh oysters and add 0.5 Tbsp of coarse salt. Gently stir to clean the oysters. This helps to remove any impurities or shell fragments attached to them.
Step 2
Rinse the oysters under cold running water 2-3 times until the water runs clear. Thoroughly cleaning the oysters is key to removing any unwanted odor.
Step 3
Drain the cleaned oysters well using a sieve. Excess water can dilute the stew’s flavor.
Step 4
Slice the zucchini into approximately 0.5cm thick half-moons. Slicing them not too thin will help them retain their shape when cooked.
Step 5
Slice the green onion diagonally into roughly 1cm pieces. This cut helps to release the green onion’s fragrant aroma into the broth.
Step 6
Cut the firm tofu into bite-sized cubes, about 2cm in size. Be careful not to cut them too small, as they might break apart during cooking.
Step 7
Lightly beat the egg in a small bowl until the yolk and white are well combined. This will add a smooth texture to the stew.
Step 8
Heat 3 Tbsp of cooking oil in a pot over medium heat. Add the sliced green onion and 1 Tbsp of minced garlic, and sauté until fragrant. The onions should become slightly translucent.
Step 9
Once the green onions are fragrant, reduce the heat to low. Add 2 Tbsp of coarse chili flakes and stir-fry for about 1 minute, being careful not to burn them. This step deepens the flavor and reduces any raw taste from the chili flakes.
Step 10
Turn the heat up to high. Pour in 400ml of water (or broth), 1 Tbsp of fish sauce, and 1 Tbsp of soy sauce. Bring the mixture to a rolling boil to build the base of the stew’s broth.
Step 11
Once the broth is boiling, add the sliced zucchini. Continue to boil over high heat for about 3 minutes, until the zucchini is slightly tender and appears translucent.
Step 12
After 3 minutes, add the cubed tofu to the pot. Let it simmer until the tofu is heated through, cooking over medium heat. Stir gently to prevent the tofu from breaking.
Step 13
When the tofu is warm, gently pour the beaten egg over the stew and add the drained oysters. Cook briefly until the egg is set and the oysters are just cooked through. Oysters can become tough if overcooked, so add them towards the very end. Serve hot and enjoy!
