Soondubu Jjigae Recipe

Seafood & Tofu Stew

winter, cold, soup, stew, seafood, spicy, tofu, silken tofu, kimchi, kimchee, fermented, umami, fish sauce, lemongrass, soy sauce, shoyu
dinner
Korean
Yield: 6
Author: Chef Tu David Phu
Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

Prep time: 45 MinCook time: 1 HourInactive time: 20 MinTotal time: 2 H & 5 M
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.
Cook modePrevent screen from turning off

Ingredients

Garnish
RightRice

Instructions

Soondubu Stew
  1. Heat a thick bottom pot with 3 tbsp of cooking oil
  2. Add Small Diced Yellow Onion, Sliced Scallion Bottoms, Minced Ginger, Minced Garlic, Minced Lemongrass, and Gochugaru.
  3. Sweat aromatics for 2-3 minutes on high heat.
  4. Add 3 tbsp. of Son Fish Sauce.
  5. Add 3 cups of water.
  6. Add Clams, cover the pot with a lid.
  7. Bring the pot back up to a simmer.
  8. Simmer Clams for 10 minutes on high heat. Then add the Mussels (Clams cook longer than Mussels)
  9. Cook until both Clams and Mussels slightly crack open, (15-20 minute simmer)
  10. Add the Medium Diced Silken Tofu and Squid
  11. Gently fold from the bottom of the pot. Be careful not to crumble the Silken Tofu.
  12. Bring to a simmer.
  13. Lay shrimp at the very top of the stew.
  14. Cover the pot with a lid and bring the pot back up to a simmer.
  15. Keep the pot hot over a low flame.
Cooking Right Rice
  1. In a small pot add 1 cup of water and bring to a boil
  2. Add 1 cup of RightRice: stir, cover with a lid and take off heat
  3. Let it sit for 10 minutes
  4. Fluff with a fork.
Asssemble
  1. In a large soup bowl, scoop a mix of seafood into the bowl.
  2. Rearrange the clams and mussels to open its shell upward.
  3. Sort and discard any unopen clams or mussels.
  4. Garnish the bowl with sliced scallions, toasted sesame seeds, and a few drops of sesame oil.
  5. 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/]

Recommended Products

RightRice

Proclamation Goods Duo Set

Son Fish Sauce

Similar Recipes

Cá Kho Tộ [w/ SakanaBlue Wild Aomori Yellowtail]

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

Mapo Tofu [w/ SakanaBlue Kagoshima Farmed Yellowtail]

Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

Cá Áp Chảo - Pan Fried Fish [w/ SakanaBlue Farmed Steelhead Salmon]

How to Cook Rice (without a Rice Cooker)

https://cheftu.com/recipelibrary/soondubu
TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #

Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.