Korean Seafood Tofu Stew
Spicy, hearty seafood and tofu soup with rich flavors
Ingredients
Instructions
-
Prepare the baseHeat vegetable oil in a Korean earthenware pot (ttukbaegi) or heavy pot over medium heat. Add the white parts of green onions, diced onion, minced garlic, and ginger. Sauté for 2-3 minutes until fragrant and onions are translucent.
-
Create the flavor baseAdd the Korean red pepper flakes (gochugaru) and red pepper paste (gochujang) to the pot. Stir continuously for about 1 minute to prevent burning while developing a rich flavor base.
-
Add liquid and seafoodPour in the seafood or anchovy stock and bring to a boil. Once boiling, add the mixed seafood and fish sauce. Simmer for about 2-3 minutes until the seafood is almost cooked through but not completely done.
-
Add tofuGently break the silken tofu into large chunks and add to the stew. Do not stir too vigorously as the tofu can break apart easily. Simmer for another 3-4 minutes until the tofu is heated through and the flavors meld together.
-
Finish the stewIf using eggs, crack them directly into the simmering stew. Drizzle with sesame oil and adjust seasoning with salt if needed. Cover and cook for another 1-2 minutes until the eggs are cooked to your preference.
-
Garnish and serveSprinkle the green parts of the green onions over the stew. Serve immediately in the cooking pot (if using a ttukbaegi) or transfer to individual serving bowls. The stew should be bubbling hot when served.
Nutritional Information
320
Calories
per serving
28
Protein
g per serving
15
Carbohydrates
g per serving
18
Total Fat
g per serving
3.5
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
1250
Sodium
mg per serving
15
Vitamin C
% daily value
20
Iron
% daily value
Korean Seafood Tofu Stew is Also Known As
Haemul Sundubu Jjigae, Soondubu Jjigae, Korean Soft Tofu Stew or Seafood Soondubu
