Spicy Seafood Soft Tofu Stew (Sundubu Jjigae) – Easy Recipe!
How to Make Delicious Seafood Sundubu Jjigae with a Simple Sauce – Anyone Can Make It!
Today, I’m going to show you how to make a delicious Sundubu Jjigae using a pre-made sauce that I often use. Nowadays, there are many convenient sauces available that can transform even a beginner cook into a master chef. This recipe is perfect for a quick and satisfying meal!
Main Ingredients
- 1 pack Soft Tofu (Silken tofu)
- Seafood Sundubu Jjigae Sauce Pack
- 1 Egg
- 1 handful Clams (fresh or frozen)
- 7 Frozen Shrimp
- 1/4 Onion (optional, for added sweetness)
- Scallions (green onions) – white and green parts
- 1 Korean Green Chili Pepper (for adjustable spiciness)
Cooking Instructions
Step 1
These are the main ingredients for our delicious Sundubu Jjigae.
Step 2
Prepare the seafood. Thoroughly wash the clams to remove any sand or dirt. For the frozen shrimp, rinse them under cold water to thaw.
Step 3
Prepare the vegetables. Thinly slice or dice the onion. Slice the scallions diagonally, using both the white and green parts. Finely chop the Korean green chili pepper to add a nice kick.
Step 4
Here’s a neat trick for cutting the soft tofu! First, cut the tofu package in half with a knife and gently push out about half of the tofu. This helps keep the tofu intact and in nice, large pieces.
Step 5
Then, hold the top of the package and gently press down; the rest of the tofu will easily slide out. Cut the tofu into your desired large pieces. You can also use a spoon to break it up.
Step 6
Wash the seafood (clams and shrimp) thoroughly. Adding a generous amount of seafood will result in a richer and more flavorful broth.
Step 7
Add the sliced onion to the pot and sauté briefly to release its aroma. (This step is optional, but sautéing the onion adds a wonderful sweetness!)
Step 8
Now, add the Seafood Sundubu Jjigae sauce. Using a pre-made sauce makes it incredibly easy to achieve authentic flavors without the hassle of mixing individual seasonings. I like to buy extra when they’re on sale and keep them in the freezer! Don’t worry if the sauce isn’t completely thawed yet.
Step 9
Measure 120ml of water and pour it into the pot. To make sure you get all the sauce, add a little water to the sauce packet, shake it, and pour that into the pot as well.
Step 10
Bring the broth to a rolling boil *before* adding the soft tofu. Skim off any foam that forms during boiling to ensure a clear and clean broth.
Step 11
Wait until the shrimp turn a vibrant pinkish-red color, or
Step 12
until the clams open their shells. This indicates that the seafood is cooked and it’s the perfect time to add the soft tofu.
Step 13
Gently add the prepared soft tofu into the boiling broth. Use a spoon to gently break up the tofu slightly as it heats up. Be careful not to break it too much.
Step 14
Finally, add the chopped Korean green chili pepper and sliced scallions. Let it simmer for about 3 more minutes. The chili pepper adds a pleasant spiciness, and the scallions contribute a fresh aroma.
Step 15
This step is the same as step 13. Add the Korean green chili pepper and scallions and simmer for about 3 more minutes. Your delicious Sundubu Jjigae is almost ready!
Step 16
And there you have it! Your hot, bubbling Sundubu Jjigae is complete. Crack an egg directly into the hot stew for an extra touch of richness. Enjoy your homemade Korean delicacy!
