Korean · Dinner
Spicy Seafood Soft Tofu Stew
Haemul Sundubu Jjigae
Korean spicy soft tofu stew with mixed seafood of clams, shrimp, and squid in a gochugaru-sesame broth, finished with a cracked egg and served with rice on the side.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
45gCarbs
2gSugar
2gFiber
850mgSodium
115mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Scrub clams and purge in salted water 20 minutes. Peel shrimp. Slice squid into 1cm rings. Grate garlic finely. Cut scallions into 3cm batons. Have all ingredients measured and ready.
2
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy.
3
Bloom
Heat sesame oil in a medium heavy pot over medium heat. Add gochugaru and grated garlic, stir 30 seconds until fragrant and chilli blooms. Watch carefully to prevent scorching.
4
Build
Pour in 600ml stock and soy sauce, bring to a boil over high heat, then reduce to medium. Simmer 4 minutes until broth turns deep red. Add clams, cover, simmer 3 minutes until shells begin opening; discard any unopened.
5
Simmer 1
Add shrimp and squid to broth, simmer 2 minutes over medium heat until shrimp turn pink and squid becomes opaque. While cooking, spoon silken tofu in large chunks into the pot.
6
Simmer 2
Continue simmering tofu 90 seconds without stirring until warmed through. Season with salt and black pepper. Crack eggs into centre, scatter scallions, simmer 60 seconds until egg whites begin to set.
7
Plate
Ladle bubbling stew into two bowls and serve immediately alongside the cooked rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) fresh clams
- 140g (4.9 oz) raw peeled shrimp
- 100g (3.5 oz) cleaned squid
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 400g (14.1 oz) soft silken tofu
- 2 large eggs
- 2 scallions
- 20g gochugaru
- 20ml (4 tsp) soy sauce
- 30ml (2 tbsp) toasted sesame oil
- 6 garlic cloves
- 600ml (2 1/2 cups) anchovy and kelp stock
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper