Yield 6
Prep time
45 MinCook time
1 HourInactive time
20 MinTotal time
2 H & 5 MSoondubu Jjigae - Spicy Korean Seafood & Tofu Stew
Soondubu Jjigae is a spicy Korean seafood and tofu stew. My wife (first-generation Korean and Japanese from Hawaii) and I (first-generation Vietnamese from Oakland), equally, love to cook this recipe together in our home kitchen. And in our jazz-like dance in our kitchen, we’ll (debate, laugh, and cry) over which ingredients to use. We don’t agree on everything. But we were able to agree on the following, for an amazing Soondubu stew; fish sauce for shoyu; the addition of lemongrass; Rightrice for white rice.
Ingredients
Garnish
RightRice
Instructions
Soondubu Stew
- Heat a thick bottom pot with 3 tbsp of cooking oil
- Add Small Diced Yellow Onion, Sliced Scallion Bottoms, Minced Ginger, Minced Garlic, Minced Lemongrass, and Gochugaru.
- Sweat aromatics for 2-3 minutes on high heat.
- Add 3 tbsp. of Son Fish Sauce.
- Add 3 cups of water.
- Add Clams, cover the pot with a lid.
- Bring the pot back up to a simmer.
- Simmer Clams for 10 minutes on high heat. Then add the Mussels (Clams cook longer than Mussels)
- Cook until both Clams and Mussels slightly crack open, (15-20 minute simmer)
- Add the Medium Diced Silken Tofu and Squid
- Gently fold from the bottom of the pot. Be careful not to crumble the Silken Tofu.
- Bring to a simmer.
- Lay shrimp at the very top of the stew.
- Cover the pot with a lid and bring the pot back up to a simmer.
- Keep the pot hot over a low flame.
Cooking Right Rice
- In a small pot add 1 cup of water and bring to a boil
- Add 1 cup of RightRice: stir, cover with a lid and take off heat
- Let it sit for 10 minutes
- Fluff with a fork.
Asssemble
- In a large soup bowl, scoop a mix of seafood into the bowl.
- Rearrange the clams and mussels to open its shell upward.
- Sort and discard any unopen clams or mussels.
- Garnish the bowl with sliced scallions, toasted sesame seeds, and a few drops of sesame oil.
- Serve with a side of RightRice. Or place inside the bowl.
Notes
Soondubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochu garu. [quoted from Wikipedia, https://g.co/kgs/GbDtNf]
Soondubu (also spelled sundubu) is tofu that’s not pressed, so it has high water content and an extra silky, velvety texture. I always keep a package or two in the fridge and whip up this bubbling pot of flavorful stew when I need to create something warm and comforting quickly.
[quoted from https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/]