Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)
Build a broth with clams and shrimp, then finish with big spoonfuls of soft tofu and green onion.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 17 min
Scale the recipe
Ingredients
- Extra-soft Korean tofu (sundubu) Weight after pouring off the packing liquid and briefly draining
- 400 g
- Live Manila clams, purged Shell-on weight after discarding damaged and dead clams, rinsing and draining
- 180 g
- Raw shelled shrimp Weight after removing the heads, shells and dorsal veins and patting dry
- 80 g
- Large green onion (daepa)
- 25 g
- Water
- 2 C + 1/2 C
Seasonings
- Neutral cooking oil
- 1 T
- Korean chili flakes (gochugaru)
- 1 T
- Minced garlic
- 1/2 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Sort and rinse the clams
Discard broken clams and any open clams that do not close when tapped. Rub the purged shells under running water, drain and weigh the clams 180 g.
-
Prepare the shrimp
Remove heads, shells and dorsal veins. Pat dry and weigh the shrimp 80 g. Wash hands, knife, board and bowls after contact with raw seafood.
-
Slice the green onion
Cut the washed green onion 25 g diagonally and set aside to add at the end.
-
Drain the soft tofu
Pour off the packing liquid, drain briefly in a strainer and weigh the tofu 400 g. Do not leave it in a fine sieve for long or press it.
-
Bloom the chili and garlic
Stir-fry the oil 1 T, chili flakes 1 T and minced garlic 1/2 T over low heat for 20–30 seconds. When the oil turns red and the garlic smells fragrant, add water before the chili burns.
-
Boil the base
Pour in the water 2 C + 1/2 C and soup soy sauce 1/2 T, stirring the bottom to dissolve the seasoning. Bring the entire pot to a boil over medium-high heat.
-
Cook the clams
Add clams to the boiling broth. When it returns to a boil, cook over medium and watch for them to open. Boil 5 more minutes after opening. Check that the largest clam holds at 85°C or higher in the center for 1 minute. Discard any that stay closed.
-
Spoon in large pieces of tofu
Once the clams cook, add big spoonfuls of tofu. Let the broth boil between the pieces without breaking them up.
-
Cook the shrimp through
Submerge the shrimp and cook over medium. Check the thickest part of the largest shrimp with a food thermometer and hold at 85°C or higher for at least 1 minute.
-
Add green onion and serve
Add the green onion and cook about 30 seconds. Serve in bowls. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour above 32°C indoors.
