Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sund
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This is a super easy recipe for Seafood Soft Tofu Stew (Sundubu Jjigae) that features assorted seafood, soft tofu, and various vegetables for a spicy and refreshing flavor.
📝 Editor's Notes
This super easy Seafood Soft Tofu Stew (Sundubu Jjigae), with its spicy and refreshing flavor from assorted seafood, soft tofu, and various vegetables, is a quick and delicious meal that can be made in about 20 minutes.
It's especially great for warming you up on a cold day or as a hangover cure after a night of heavy drinking.
Since it requires no complicated steps and only basic ingredients, it's highly recommended for beginner cooks.
Experience the magical broth flavor that will have you finishing a whole bowl of rice in no time.
🛒 Ingredient Tips
For the key ingredient, soft tofu (순두부), it's important to choose a product with a fluffy and delicate texture.
When shaken, the contents should not be too watery but have a slightly bouncy feel.
For assorted seafood, freshness is vital.
If using frozen seafood, make sure to thaw it and drain excess water thoroughly to achieve a clean broth without any fishy odor.
For green onions, choose ones with fresh, glossy green tops and firm white bases.
Cheongyang chili peppers (청양고추) should be vibrant in color and not withered to ensure a proper spicy kick.
🔄 Substitution Guide
If you don't have assorted seafood or have allergies, you can substitute with 100g of ground pork or thinly sliced beef for bulgogi.
Using meat will result in a deeper, richer flavor, but you might lose some of the refreshing seafood taste.
While you can use regular stewing tofu instead of soft tofu, you'll miss out on the fluffy, delicate texture of soft tofu.
If you don't have tuna sauce (참치액), you can substitute with 1 tablespoon of anchovy sauce (멸치액젓).
However, anchovy sauce has a stronger aroma, so it's best to use a little less or adjust the amount to taste.
You can also use regular salt instead of seasoned salt (맛소금), but you might find the unique umami flavor of seasoned salt to be less pronounced.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point is creating the chili oil.
After sautéing the white part of the green onion and minced garlic in cooking oil until fragrant, turn off the heat before adding the Korean chili powder (고춧가루) to prevent burning and achieve a beautiful red chili oil.
This is the secret to the stew's spicy flavor.
The second point is the timing for adding seafood: seafood can easily become tough if overcooked, so add it in the final stage after adding the soft tofu and seasoning, and boil it only briefly.
This step helps maintain the plump texture of the seafood.
Lastly, when adjusting the seasoning, ensure the broth tastes slightly salty when eaten with the soft tofu for a well-balanced overall flavor.
👨🍳 Directions
Slice 1/4 zucchini into half-moon shapes and 1/2 onion into similarly sized pieces.
Separate the white and green parts of 1/2 green onion and chop them. Also, finely slice 1 Cheongyang chili pepper (청양고추).
In an earthenware pot (tteukbaegi) or a regular pot, heat 2 to 3 tablespoons of cooking oil. Add the white part of the green onion and 1 tablespoon of minced garlic. Sauté over medium-low heat until fragrant, being careful not to burn them.
Once the garlic and green onion become fragrant, turn off the heat briefly. Add 2 tablespoons of Korean chili powder (고춧가루) and mix well, stirring to create chili oil.
Turn the heat back on, pour in 1 cup (250 ml) of water, then add the sliced onion and zucchini. Bring to a rolling boil for about 3 minutes.
When it boils, season with 2 tablespoons of Korean soup soy sauce (국간장), 1 tablespoon of tuna sauce (참치액), and 0.3 tablespoons of seasoned salt (맛소금).
Cut 1 package of soft tofu (순두부) in half, add it to the pot, and break it into large chunks with a spoon.
Add 100 g of assorted seafood and boil for a bit longer. Taste and adjust the seasoning with salt if necessary.
Add the sliced green part of the green onion and Cheongyang chili pepper (청양고추). Sprinkle black pepper to your liking.
Finally, crack 1 egg into the stew and let it boil for another moment to complete.
💡 Tips
Use 1/4 or 1/2 onion depending on its size. Sauté the white part of the green onion in oil for flavor, and add the green part at the end.
When making chili oil with Korean chili powder (고춧가루), turn off the heat before sautéing to prevent burning and achieve a vibrant color.
It's best to season Soft Tofu Stew (Sundubu Jjigae) slightly salty so that the broth is well-seasoned when eaten with the soft tofu.
Seafood can become tough if overcooked, so add it at the very end and boil lightly to enjoy its best texture and flavor.
📦 Storage & Reuse
The finished Soft Tofu Stew (Sundubu Jjigae) can be stored in an airtight container in the refrigerator for about 2-3 days.
Since it contains seafood, it's best to consume it as soon as possible.
Freezing is not recommended, as it can alter the texture of the soft tofu and make the seafood tough.
To reheat, transfer it to a pot and simmer gently over medium-low heat to enjoy it just like fresh.
If you have leftover ingredients, finely chop the zucchini and onion for use in other stews or stir-fries, and chop the green onion and freeze it for convenient use in other dishes.
🥢 Who This Is For
This Seafood Soft Tofu Stew (Sundubu Jjigae), with its spicy and refreshing broth, is excellent as a drinking snack or a satisfying main meal.
It's particularly delightful to enjoy warm on a rainy day or during cold winter weather.
We highly recommend it for those who love spicy food or need a hearty hangover cure.
Serve it with freshly cooked warm white rice, kimchi, and mild side dishes like steamed egg (gyeran-jjim) for an even richer and more fulfilling dining experience.
🔥 Nutrition Info
Based on this recipe, one serving is estimated to be approximately 350-450 kcal, with protein around 25-35g, fat about 20-25g, and carbohydrates approximately 15-20g.
Soft tofu (순두부) is rich in plant-based protein and easily digestible.
Assorted seafood is a low-fat, high-protein food, abundant in amino acids and taurine, which helps with fatigue recovery.
Vegetables like zucchini, onion, and green onion provide vitamins and dietary fiber, contributing to a balanced nutritional profile.
Overall, this can be considered a healthy and well-balanced meal, high in protein and rich in vegetables.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sundubu Jjigae) - Golden Ratio Recipe?
- Main ingredients include Zucchini, Onion, Green onion, Cheongyang chili pepper (청양고추), Soft tofu (순두부). For the key ingredient, soft tofu (순두부), it's important to choose a product with a fluffy and delicate texture. When shaken, the contents should not be too watery but have a slightly bouncy feel. For assorted seafood, freshness is vital. If using frozen seafood, make sure to thaw it and drain excess water thoroughly to achieve a clean broth without any fishy odor. For green onions, choose ones with fresh, glossy green tops and firm white bases. Cheongyang chili peppers (청양고추) should be vibrant in color and not withered to ensure a proper spicy kick.
- Q. What are the key tips for making Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sundubu Jjigae) - Golden Ratio Recipe?
- The most crucial cooking point is creating the chili oil. After sautéing the white part of the green onion and minced garlic in cooking oil until fragrant, turn off the heat before adding the Korean chili powder (고춧가루) to prevent burning and achieve a beautiful red chili oil. This is the secret to the stew's spicy flavor. The second point is the timing for adding seafood: seafood can easily become tough if overcooked, so add it in the final stage after adding the soft tofu and seasoning, and boil it only briefly. This step helps maintain the plump texture of the seafood. Lastly, when adjusting the seasoning, ensure the broth tastes slightly salty when eaten with the soft tofu for a well-balanced overall flavor.
- Q. How should I store leftover Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sundubu Jjigae) - Golden Ratio Recipe?
- The finished Soft Tofu Stew (Sundubu Jjigae) can be stored in an airtight container in the refrigerator for about 2-3 days. Since it contains seafood, it's best to consume it as soon as possible. Freezing is not recommended, as it can alter the texture of the soft tofu and make the seafood tough. To reheat, transfer it to a pot and simmer gently over medium-low heat to enjoy it just like fresh. If you have leftover ingredients, finely chop the zucchini and onion for use in other stews or stir-fries, and chop the green onion and freeze it for convenient use in other dishes.
- Q. How many calories are in Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sundubu Jjigae) - Golden Ratio Recipe?
- Based on this recipe, one serving is estimated to be approximately 350-450 kcal, with protein around 25-35g, fat about 20-25g, and carbohydrates approximately 15-20g. Soft tofu (순두부) is rich in plant-based protein and easily digestible. Assorted seafood is a low-fat, high-protein food, abundant in amino acids and taurine, which helps with fatigue recovery. Vegetables like zucchini, onion, and green onion provide vitamins and dietary fiber, contributing to a balanced nutritional profile. Overall, this can be considered a healthy and well-balanced meal, high in protein and rich in vegetables.
- Q. Can I substitute ingredients in Super Easy Spicy and Refreshing Seafood Soft Tofu Stew (Sundubu Jjigae) - Golden Ratio Recipe?
- If you don't have assorted seafood or have allergies, you can substitute with 100g of ground pork or thinly sliced beef for bulgogi. Using meat will result in a deeper, richer flavor, but you might lose some of the refreshing seafood taste. While you can use regular stewing tofu instead of soft tofu, you'll miss out on the fluffy, delicate texture of soft tofu. If you don't have tuna sauce (참치액), you can substitute with 1 tablespoon of anchovy sauce (멸치액젓). However, anchovy sauce has a stronger aroma, so it's best to use a little less or adjust the amount to taste. You can also use regular salt instead of seasoned salt (맛소금), but you might find the unique umami flavor of seasoned salt to be less pronounced.
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