koreanstewseafoodtofupescatarianspicyquick dinner

Haemul Sundubu-jjigae

Name: Haemul Sundubu-jjigae
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 350 g soft tofu (sundubu); 250 g small clams, scrubbed; 120 g raw shrimp, peeled and deveined; 100 g squid, cleaned and sliced into rings; 1 large egg; 500 ml anchovy or kelp stock; 15 ml neutral oil; 5 ml sesame oil; 15 g gochugaru; 15 g garlic, minced; 15 ml soy sauce; 10 ml fish sauce; 2 g fine salt; 1 g ground black pepper; 80 g onion, thinly sliced; 20 g spring onion, sliced; 10 g green chili, sliced

Haemul Sundubu-jjigae is a fiery, savory Korean stew with silky soft tofu suspended in a deeply seasoned red broth. Sweet clams, tender shrimp, and squid add briny richness, while a just-set egg turns the bubbling pot into a comforting, satisfying meal.

30 min

2 servings

344 kcal

Korean

Ingredients

Seafood and tofu

350 gsoft tofu (sundubu)
250 gsmall clams, scrubbed
120 graw shrimp, peeled and deveined
100 gsquid, cleaned and sliced into rings
1 largeegg

Broth and seasoning

500 mlanchovy or kelp stock
15 mlneutral oil
5 mlsesame oil
15 ggochugaru
15 ggarlic, minced
15 mlsoy sauce
10 mlfish sauce
2 gfine salt
1 gground black pepper

Vegetables and finish

80 gonion, thinly sliced
20 gspring onion, sliced
10 ggreen chili, sliced

Instructions

1
Prepare all ingredients first for quick cooking: slice the onion, spring onion, and green chili; mince the garlic; clean the squid and cut it into rings; and scrub the clams well under cold running water. Pat the shrimp dry so they sear lightly instead of watering down the broth.
2
Set a small heavy pot or ttukbaegi over medium heat. Add the neutral oil and sesame oil, then the onion and garlic. Cook for about 2 minutes until fragrant and just starting to soften, not brown.
3
Lower the heat slightly and stir in the gochugaru for 20 to 30 seconds to bloom it in the oil. This step deepens the color and flavor, but do not let it scorch or it will taste bitter.
4
Pour in the anchovy or kelp stock, then add the soy sauce, fish sauce, salt, and black pepper. Bring to a lively simmer over medium-high heat.
5
Add the clams, shrimp, and squid. Simmer for 2 to 3 minutes, just until the shrimp begin to turn pink and the clams start opening. Discard any clams that stay closed after cooking.
6
Gently spoon in the soft tofu in large chunks. Simmer for 3 to 4 minutes, shaking the pot gently rather than stirring vigorously so the tofu keeps its soft texture. Taste and adjust with a little more salt if needed.
7
Scatter in the spring onion and green chili. Crack the egg directly into the center of the bubbling stew and cook for 1 minute for a runny yolk, or a little longer if you prefer it more set.
8
Serve immediately while the stew is still actively bubbling. For the best experience, bring the pot straight to the table with rice on the side if desired.

Nutrition per serving

344 kcal

Calories

36g

Protein

12g

Carbs

16g

Fat

Fiber

Notes

•For a beginner-friendly version, ask the fishmonger to clean the squid and devein the shrimp.
•If you cannot find anchovy stock, kelp stock works well and keeps the broth lighter.
•Soft tofu is delicate; add it near the end and avoid vigorous stirring.
•This stew is commonly eaten with steamed rice, which is not included in the nutrition estimate.

Background

Sundubu-jjigae is a beloved Korean stew made with extra-soft unpressed tofu, valued for its comforting heat and silky texture. Seafood versions such as haemul sundubu-jjigae are especially popular in coastal regions, where fresh shellfish and squid enrich the broth. The dish is closely associated with everyday Korean home cooking and bubbling stone-pot service.

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