Korean
Seafood Sundubu Jjigae
Bubbling soft tofu stew with seafood, gochugaru oil, garlic, scallions, and anchovy broth.
4 servings · 25 minutes prep · 25 minutes cook
Ingredients
Stew
- 2 tubes, 11 oz each, Korean sundubu, drained lightly
- 12 oz, shrimp, clams, squid, or mussels
- 2 tbsp
- 1 tbsp
- 2 tbsp, Korean red pepper flakes
- 3 cloves, minced
- 4, sliced, whites and greens separated
- 3 cups, hot
- 1 tbsp
- 1 tbsp
- 1 small, half-moon sliced
- 4 large, one per bowl; pasteurized if yolks remain soft
- 1/4 tsp, freshly ground
Directions
Build the Chile Base
- Heat avocado oil and sesame oil in a saucepan or stone bowl over medium heat. Add gochugaru, garlic, and scallion whites from scallions.
- Cook for 45 to 60 seconds, stirring constantly, until fragrant and red, but do not let the chile burn.
Simmer the Stew
- Add anchovy kelp broth, soy sauce, fish sauce, and zucchini. Simmer for 5 minutes.
- Add mixed seafood and simmer for 2 to 3 minutes, until it begins to cook.
- Spoon in soft tofu in large pieces. Simmer gently for 4 to 5 minutes, until bubbling hot and the seafood reaches {{temperature:145°F}}; discard any clams or mussels that remain closed.
- Crack one egg into each bowl, sprinkle with scallion greens and black pepper, and simmer for 1 minute for soft yolks only when using pasteurized eggs; otherwise cook the eggs to {{temperature:160°F}}.
