Haemulsundubujjigae || Seafood and Soft Bean Curd Stew, 海鲜嫩豆腐锅, 海鮮嫩豆腐鍋, 海鮮スンドゥブチゲ, 해물순두부찌개 Leave a comment

Haemulsundubujjigae is a popular Korean dish known for its spicy and savory flavor. It’s a hearty stew that’s perfect for a cold winter day.

Ingredients:

• Soft tofu
• Seafood (such as shrimp, squid, clams, mussels)
• Gochujang (Korean chili paste)
• Dashi stock or water
• Onion
• Garlic
• Green onions
• Soy sauce
• Sugar
• Egg (optional)

Instructions:

1. Prepare the seafood: Clean the seafood and cut it into bite-sized pieces.
2. Heat the pot: Heat a pot over medium heat.
3. Add the ingredients: Add the gochujang, garlic, and onion to the pot and stir-fry until fragrant.
4. Add the broth: Add the dashi stock or water to the pot.
5. Add the tofu and seafood: Gently add the soft tofu and seafood to the pot.
6. Simmer: Simmer the stew until the seafood is cooked through and the flavors are well combined.
7. Season: Season the stew with soy sauce and sugar to taste.
8. Add the egg (optional): Crack an egg into the stew and let it cook.
9. Serve: Serve the hot stew with rice.

Tips:

• Soft tofu: Use soft tofu that is still in its original container.
• Seafood: You can use any type of seafood you like.
• Spiciness: Adjust the spiciness of the stew by adding more or less gochujang.
• Toppings: You can add other toppings to the stew, such as seaweed or kimchi.