Spicy Korean Seafood Tofu Soup (Sundubu Jjigae)

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Dive into Flavor: Making Authentic Korean Seafood Tofu Soup

Korean Seafood Tofu Soup, known as Sundubu Jjigae (순두부찌개), is a beloved Korean stew celebrated for its fiery broth, silky soft tofu, and rich seafood medley. Perfect for a chilly evening or whenever you crave a comforting, spicy kick, this dish is surprisingly simple to make at home. Let's explore how to create this iconic soup. — Epic Bus Jam: Commuters Face Travel Chaos

What You'll Need:

Ingredients:

  • 1 package (14-16 oz) of soft or silken tofu (sundubu)
  • 4 cups of seafood broth (or vegetable broth for a lighter flavor)
  • 1/2 cup mixed seafood (shrimp, mussels, clams, squid)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili powder)
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/4 cup chopped onion
  • 1 scallion, chopped for garnish
  • 1 egg (optional)
  • Sesame oil

Equipment:

  • Medium-sized pot or earthenware pot (ttukbaegi)

Step-by-Step Guide:

  1. Prepare the Broth: In your pot, bring the seafood broth to a simmer.
  2. Sauté Aromatics: Add the minced garlic, grated ginger, and chopped onion to the broth. Cook until the onion becomes translucent.
  3. Spice It Up: Stir in the gochujang and gochugaru. Adjust the amount to your preferred spice level.
  4. Add Seafood: Introduce the mixed seafood to the simmering broth. Cook until the seafood is just cooked through.
  5. Incorporate Tofu: Gently spoon in the soft tofu, breaking it into smaller clumps as you add it to the pot. Be careful not to over-stir to keep the tofu tender.
  6. Season and Simmer: Add soy sauce to taste. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.
  7. Optional Egg: Crack an egg into the soup for added richness during the last minute of cooking. The egg should be partially cooked.
  8. Garnish and Serve: Garnish with chopped scallions and a drizzle of sesame oil. Serve hot, ideally with a bowl of rice and Korean side dishes (banchan).

Tips for the Perfect Sundubu Jjigae:

  • Tofu Choice: Soft or silken tofu is crucial for the right texture. Avoid firm tofu.
  • Seafood Freshness: Use fresh or high-quality frozen seafood for the best flavor.
  • Spice Level: Adjust the gochujang and gochugaru according to your heat preference. Start with less and add more as needed.
  • Broth Options: While seafood broth is traditional, vegetable broth works well for a vegetarian version.
  • Earthenware Pot (Ttukbaegi): If you have a ttukbaegi, using it will keep the soup hot longer and enhance the authentic experience.

Variations:

  • Kimchi Sundubu Jjigae: Add kimchi for extra flavor and tanginess.
  • Mushroom Sundubu Jjigae: Incorporate various mushrooms like shiitake or enoki for an earthy twist.
  • Meat Additions: Include thinly sliced pork or beef for a heartier soup.

Serving Suggestions:

  • Serve hot in individual bowls.
  • Accompany with a bowl of steamed rice.
  • Offer a variety of Korean side dishes such as kimchi, pickled vegetables, and seasoned spinach.

Health Benefits:

  • Tofu: Excellent source of protein and essential amino acids.
  • Seafood: Rich in omega-3 fatty acids, vitamins, and minerals.
  • Spices: Gochujang and gochugaru contain capsaicin, which may boost metabolism and have anti-inflammatory properties.

Conclusion:

Korean Seafood Tofu Soup is more than just a meal; it's an experience. With its bold flavors and comforting warmth, it's a dish that delights the senses and nourishes the body. Gather your ingredients, follow these steps, and enjoy a taste of Korea in your own kitchen. Enjoy! — Steuart Walton Net Worth: An In-Depth Look