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  • Haemul Sundubu Jjigae (Spicy Soft Tofu Seafood Stew)

    From Ben Collver@1:124/5016 to All on Mon Jul 8 10:15:07 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Haemul Sundubu-Jjigae (Spicy Soft Tofu Stew With Seafood)
    Categories: Korean, Stews
    Yield: 2 Servings

    2 Soft tofu tubs -OR-
    22 oz Silken tofu
    2 lg Shrimp in the shell; up to
    -3, deveined, rinsed
    6 Oysters; fresh shucked or
    -shucked frozen, rinsed
    4 Fresh mussels; up to 6,
    -cleaned and rinsed
    2 Eggs
    1/4 c Onion; chopped
    1 lg King oyster mushroom;
    -chopped -OR-
    1/2 c Mushrooms; chopped
    1 lg Green onion (dae-pa); the
    -white part and green part
    -separated and chopped -OR-
    2 Green onions; the white part
    -and green part separated
    -and chopped
    2 1/2 c Anchovy kelp stock; or other
    -stock or broth
    2 tb Fish sauce -OR-
    Salt; to your

    Preparation time: 15 minutes
    Cooking time: 15 minutes

    Sundubu-jjigae is a spicy, seasoned stew made with silky soft tofu
    called sundubu. Served bubbling hot at the table in its traditional
    earthenware bowl, it’s impossible to resist! This seafood
    version is my all-time favorite sundubu.

    Combine the hot pepper flakes, sesame oil, and black pepper in a small
    bowl. Mix well with a spoon until the hot pepper flakes absorb all
    the oil. Set aside.

    Heat the vegetable oil in a large saucepan over medium-high heat. Add
    the onion, garlic, the chopped white part of the green onion, and
    mushroom. Stir with a wooden spoon until the onion and garlic are
    slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and
    cook for 5 to 6 minutes, until it's boiling vigorously.

    Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and
    squeeze them into the boiling stew, and then break up the tofu a bit
    with a wooden spoon. If using silken tofu, scoop or squeeze from the
    box into the stew.

    Add the fish sauce (or salt to your taste), half of the hot pepper
    mixture, and stir a few times.

    Cover and cook for 5 to 6 minutes, until the seafood is fully cooked
    and the broth is infused with its savory flavor.

    Recipe by Emily Kim (Maangchi)

    Recipe FROM: <https://www.maangchi.com/recipe/haemul-sundubu-jjigae>

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