Seafood Jjigae
This ultimate comfort food, Haemul Sundubu Jjigae, features impossibly creamy silken tofu submerged in a vibrant, spicy, and umami-rich seafood broth. Infused with a fragrant homemade chilli oil and packed with fresh clams and tender squid, this stew offers a harmonious balance of deep flavours and delicate textures. It is an intensely warming and deeply satisfying meal that tastes perfect when enjoyed alongside a bowl of freshly steamed rice.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
The secret to the deep, savoury flavour profile is the homemade chilli oil, created by gently sautéing the red pepper powder mixture over low heat to prevent burning whilst developing a brilliant red colour.
Silken tofu is the star of this dish; handle it gently when breaking it into the pot to maintain its signature, velvety texture that defines a perfect Sundubu Jjigae.
While squid and clams are traditional, feel free to substitute with your favourite seafood such as shrimp if desired, ensuring any additions are cleaned thoroughly before cooking.
Crack the egg into the pot just before serving; the residual heat from the stew will gently poach the egg to perfection as you enjoy your meal.
Prepare Aromatics and Seafood
Dice the onion into small cubes, slice the spring onion into 15 cm pieces, mince the garlic and ginger, cut the cleaned squid into 1 cm wide squares, and soak the clams.
Create Chilli Base
In a bowl, mix red pepper powder, soy sauce, and minced ginger, then sauté this mixture in a pot with cooking oil and sesame oil over low heat for 4 to 5 minutes until vibrant.
Sauté Vegetables and Seafood
Add the diced onion to the pot, stirring for 1 minute, then incorporate the prepared clams and squid, continuing to sauté for another minute.
Simmer
Increase the heat to high, pour in the water, and bring to a boil before gently breaking the silken tofu into the pot.
Finish
Add the minced garlic, season with salt and pepper to taste, then turn off the heat, garnish with spring onions, and crack an egg on top to poach in the residual heat.
Share this Recipe
Ingredients
| Onion | ½ |
| Spring Onion | 15 cm |
| Garlic | 2 cloves |
| Ginger | 1 tsp |
| Squid | 60 g |
| Clams | 150 g |
| Silken Tofu | 350 g |
| Red Pepper Powder | 2 tbsp |
| Soy Sauce | 1½ tbsp |
| Cooking Oil | 1 tbsp |
| Sesame Oil | 1 tbsp |
