The Ultimate Spicy Seafood Soft Tofu Stew (Haemul Sundubu Jjigae) Recipe: From Dishwater to Delicious 🔥🍲

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 Hello, Seoul Yummy family! 👋 Dudu here!

Today, we are diving deep into one of the most beloved, comforting, and downright addictive dishes in Korean cuisine: Haemul Sundubu Jjigae (Seafood Soft Tofu Stew).

If you’ve ever walked into a Korean restaurant and seen a bubbling, fiery red cauldron arriving at a table, smelling like the ocean and spicy heaven combined, that was probably Sundubu. It is the ultimate comfort food—silky, spicy, savory, and satisfying.

But before we get to the recipe, I have to be real with you guys. My journey to the perfect Sundubu wasn't a straight line.

😭 My "Soggy Soup" Failure

Let me take you back to my early days. I was craving that deep, rich flavor I had in Seoul. I bought the tofu, threw everything into a pot of water, boiled it, and... it was tragic.

It tasted like spicy dishwater. The broth was thin, the flavors were separated, and it lacked that iconic "punch."

  • Mistake #1: I missed making the chili oil base.

  • Mistake #2: I used Firm Tofu. It was like eating spicy rubber erasers. 🚫

✨ The "Best Bite" Epiphany

My redemption came at a tiny, rundown shop in a back alley of Gangnam. The Ddukbaegi (earthenware pot) was bubbling furiously. The tofu was so silky it dissolved in my mouth, and the clam broth warmed my soul.

Whether you're nursing a cold, a hangover, or a broken heart, this stew is the cure. Let’s recreate that Gangnam vibe right in your kitchen!

🕒 Quick Overview: Prep & Cook Time

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

  • Servings: 2 Hungry People

🛒 Ingredients (Optimized for US Grocery Stores)

The Stars of the Show:

  • 1 Tube Extra Soft Silken Tofu: (11-12 oz) Must be "Silken"! Firm is illegal here.

  • 1 Cup Mixed Seafood: (Frozen mix or fresh clams/shrimp)

  • 1 Large Egg: (Optional but recommended)

The Veggies & Aromatics:

  • 2 Tbsp Vegetable Oil

  • ½ Cup Onion: Chopped.

  • 1 Stalk Green Onion: Chopped (separate white/green parts).

  • 1 Tbsp Minced Garlic

  • ½ Cup Zucchini: Sliced (optional).

  • ¼ Cup Kimchi: Aged/Sour is best!

The "Magic" Seasoning Sauce:

  • 2-3 Tbsp Gochugaru (Korean Chili Flakes): Sub: 1 Tbsp Paprika + ½ tsp Cayenne (in a pinch).

  • 1 Tbsp Soy Sauce & 1 Tbsp Fish Sauce

  • 1 tsp Sugar & 1 tsp Sesame Oil

The Broth:

  • 1.5 Cups Stock: Anchovy Kelp is traditional, but Chicken or Veggie Stock works 95% as well!

👩‍🍳 Step-by-Step Instructions


Bubbling spicy seafood soft tofu stew (Haemul Sundubu Jjigae) in a Korean stone pot.


Step 1: Make the Flavor Base (Chili Oil) 🔥

This is the secret step I missed! Heat a small pot over medium heat. Add oil, onions, white green onions, and garlic. Sauté for 2 mins. Crucial Step: Add Gochugaru. Stir constantly for 1 minute to make Chili Oil.

⚠️ Warning: Don't burn the flakes! If it smokes, remove from heat immediately.

Step 2: Add "Meat" & Kimchi

Add chopped Kimchi (and pork if using). Stir-fry for 2 minutes to coat in that beautiful red oil.

Step 3: Pour the Broth

Pour in 1.5 Cups of Stock. Add soy sauce, fish sauce, and sugar. Bring to a vigorous boil.

Step 4: Veggies & Tofu Time ☁️

Add zucchini. Cut the Silken Tofu tube and gently squeeze it into the pot.

Pro Tip: Use a spoon to gently break it into big chunks. We want clouds, not a smoothie!

Step 5: Seafood Finale 🦐

Add Mixed Seafood. Boil for 3-5 minutes (don't overcook!). Taste and adjust salt.

Step 6: The Grand Entrance 🥚

Turn off the heat. Crack a raw egg into the center. Drizzle sesame oil and top with green onions.

👨‍🍳 Chef Dudu's Tips for Perfection

1. The "Clam" Hack 🐚 Even if you use chicken broth, adding 3-4 fresh clams in the shell elevates the broth to restaurant quality instantly.

2. The Heat Factor 🌶️

  • Mild: 1 Tbsp Gochugaru

  • Medium: 2 Tbsp Gochugaru

  • Fire Dragon: 3+ Tbsp + Fresh Jalapeños

3. Rice is Mandatory 🍚 This stew is designed to be eaten with sticky white rice. Dip the rice into the soup!

❓ FAQ: You Asked, I Answered

Q: Can I make this vegan? A: Absolutely! Skip seafood/fish sauce. Use Veggie Broth and add mushrooms (Shiitake/Enoki). Use salt/soy sauce instead of fish sauce.

Q: Can I use Gochujang (Paste) instead of Flakes? A: Preferably no. Paste makes the soup thick and sweet. Flakes (Gochugaru) give that clean, sharp heat. If you must use paste, use less.

Q: Why is my soup not red enough? A: You likely didn't sauté the chili flakes in oil long enough (Step 1). That oil extraction is key for the neon-red color!

Main ingredients for Sundubu Jjigae: Silken tofu and Korean chili flakes


Would you like me to find the nearest Asian market to your location? Let me know in the comments! 👇

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