Korean Seafood Tofu Soup Soondubu Jjigae

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Korean Seafood Tofu Soup (Soondubu Jjigae) image

This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!

Provided by smy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h9m

Yield 4

Number Of Ingredients 20

Ingredients

6 cups chicken broth
4 (1 inch) pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes (gochugaru)
1 zucchini, cubed
½ cup chopped onion
½ cup kimchi
2 serrano chile peppers, chopped
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 (12 ounce) packages extra-soft tofu
10 shrimp, peeled
5 mussels
5 clams
½ cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs
2 tablespoons chopped green onion, or to taste

Steps:

Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g

SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW)

Sundubu Jjigae (Korean Spicy Soft Tofu Stew) image

How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!

Provided by Sue

Categories Stew

Time 40m

Number Of Ingredients 16

Ingredients

350 g Korean soft tofu ((12 ounces))
110 g littleneck clams ((3.9 ounces), cleaned)
3-4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed)
100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water)
2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced)
1 egg
1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced)
1.5 cups Dried kelp and dried anchovy stock
1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil))
2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru))
1 tsp minced garlic
1/2 Tbsp Korean fish sauce
1/2 Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce)
fine sea salt (, to taste)
A few sprinkles ground black pepper
A dash sesame oil (, about 1/2 tsp)

Steps:

Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

Nutrition Facts : Calories 256 kcal, Carbohydrate 15 g, Protein 18 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 613 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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