Easy Korean Seafood Sundubu Jjigae with Clams & Shrimp
Warm up with Seafood Sundubu Jjigae — a spicy Korean tofu stew with clams, shrimp, and silky tofu. Easy to make and full of flavor!
Equipment
- 1 ttukbaegi (Korean jjigae pot)
- 1 Cutting board & knife
- 1 wooden spatula
- 1 ladle
Ingredients
- 1 pack extra soft tofu (sundubu, silken tofu)
- 1/2 stalk green onion
- 8 clams
- 3 shrimps
- 350 ml water
- 3 tbsp cooking oil
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp tuna extract (substitution on this blog post)
- 1 tsp anchovy dashida (substitution on this blog post)
- 1 tsp beef dashida (substitution on this blog post)
- 1 pinch MSG (optional)
- 1 egg
Instructions
- Slice the onion thinly and chop the green onion.
- Heat 2 tbsp of cooking oil in a pot over low heat. Sauté the green onion and minced garlic until fragrant.
- Once the green onion oil is released, add 1 tbsp chili powder and 1 more tbsp cooking oil. Continue cooking over low heat to make chili oil. Be careful not to burn it.
- Add the sliced onion and soy sauce. Stir-fry until the onion becomes slightly translucent.
- Then add shrimp and clams and stir-fry briefly.
- Pour in enough water to cover the ingredients and bring to a boil over high heat.
- Add tuna extract fish sauce, anchovy dashida, beef dashida, and MSG. Let it boil.
- Add the soft tofu and roughly break it with a spoon.Note: Tofu releases water, so the stew may taste mild. Adjust with a little salt if needed.
- Turn off the heat and crack a raw egg on top.
- Before serving, mix gently while the broth is hot to let the egg cook naturally.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.