Haemul Sundubu Jjigae

Haemul Sundubu Jjigae: A spicy Korean stew with silky tofu, prawns, squid, and fish in a rich, fiery broth. Perfect comfort food! Discover the ultimate comfort in every bite! ️ Indulge in this spicy, soul-warming Korean stew packed with tender seafood and silky tofu. Dive into flavour heaven! ✨ #HaemulSundubuJjigae

Getting used to Korean dishes by now, there isn’t a week that goes by without indulging in something Korean, thanks to my daughter who loves this cuisine, a close Korean colleague, and the plethora of Korean restaurants near our place. These influences heavily shape what we eat nowadays, and today, I am excited to share another beloved Korean dish that has become a household favourite—Haemul Sundubu Jjigae.

Haemul Sundubu Jjigae (해물 순두부 찌개) is a mouthwatering Korean dish—a spicy, bubbling stew made with extra soft tofu and an array of seafood. The combination of silky tofu, fiery red broth, and tender seafood creates a comforting and flavourful experience that is hard to resist.

Sundubu-jjigae comes in various delightful variations, with Haemul being one of them. The basic version features freshly curdled extra soft tofu, vegetables like onions and mushrooms, and a spicy broth made with gochujang or gochugaru. Other popular variations include Kimchi Sundubu-jjigae, where tangy, spicy kimchi adds depth to the broth, and Vegetarian Sundubu-jjigae, which skips the meat and seafood in favour of hearty vegetables like zucchini, radish, and shiitake mushrooms.

What sets Haemul Sundubu Jjigae apart is the inclusion of seafood, which infuses the stew with an additional layer of richness. Common choices include oysters, mussels, clams, and shrimp, but for our version, we love using squid, prawns, and fish. Each type of seafood adds its own unique flavour and texture, making every spoonful a delightful discovery.

This dish is typically served hot at the table in its traditional earthenware bowl, enhancing the comforting and homey feel. There’s something truly special about digging into a steaming bowl of Haemul Sundubu Jjigae, especially during colder months or when you need a little extra warmth in your life. The spicy broth, combined with the creamy tofu and fresh seafood, is an experience that’s impossible to resist. I’ve never met anyone who didn’t fall in love with sundubu-jjigae after trying it. All it takes is one time!

The origins of using unpressed tofu in Korean cuisine aren’t precisely documented, but records from the Joseon dynasty archives show an early form of sundubu jjigae being served. Some historians believe that unpressed tofu became more widespread during the Joseon dynasty. This humble dish has been present in South Korean cuisine for centuries and has also been popularized beyond Korea. In cities like Los Angeles, where a significant Korean immigrant population resides, this stew has found a devoted following.

For those who haven’t tried making Haemul Sundubu Jjigae at home, it’s surprisingly simple. The key is in the broth, which should be rich and flavourful. Start by sautéing garlic and onions, then add gochujang and gochugaru to create the base of the soup. Add your choice of seafood and let it simmer until the flavours meld together. Finally, gently add the soft tofu and let it heat through, taking care not to break it apart. The result is a hearty, satisfying stew that’s perfect for any meal.

So, next time you’re craving a spicy, soul-warming stew, consider indulging in a bowl of Haemul Sundubu Jjigae. It’s a taste of Korean comfort that transcends borders and brings a little bit of Korean tradition right to your dining table. Enjoy!

Haemul Sundubu Jjigae

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Korean

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Description

Haemul Sundubu Jjigae: A spicy Korean stew with silky tofu, prawns, squid, and fish in a rich, fiery broth. Perfect comfort food!

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Ingredients

Units USM Scale 1x2x3x

Seasoning

• 1/2 cup gochugaru
• 4 tsp toasted sesame oil
• 1/2 tsp ground black pepper

Soup Base

• 4 garlic cloves, minced
• 1 large onion
• 1 cup farmers brown mushroom
• 4 stalks spring green onions, the white part and green part separated and chopped
• 2 tbsp vegetable oil

Broth

• 5 cups anchovy kelp stock or dashi
• 4 tbsp fish sauce

Seafood

• 4 tubes (or equivalent in cubes) soft or silken tofu, sliced
• 8 large shelled and deveined shrimp, rinsed
• 8 medium squid, sliced
• 800 g fish fillets, sliced

Garnish

• 4 eggs

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Instructions

1. Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with until the hot pepper flakes absorb all the oil. Set aside.
2. Heat the vegetable oil in a large saucepan over medium-high heat.
3. Add the onion, garlic, the chopped white part of the spring onion, and mushrooms.
4. Sauté until the onion and garlic are slightly brown and crispy, about 2 minutes.
5. Add the stock. Cover and cook for 5 minutes until boiling.
6. Add shrimp, squid, and fish fillets to the boiling stock.
7. Add tofu into the boiling stew.
8. Add the fish sauce, and half of the hot pepper mixture. Stir a few times.
9. Cover and cook for 5 minutes until the seafood is fully cooked.
10. Crack an egg into each serving bowl.
11. Ladle the hot stew into the bowls, making sure to get a mix of tofu, seafood, and broth in each.
12. Garnish with the chopped green parts of the spring onions and any remaining hot pepper mixture for extra heat.

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