Ingredients
- 1 Tablespoon neutral oil
- 3 garlic cloves, minced
- ½ yellow onion, chopped
- 4 ounces fresh shiitake mushrooms, stemmed and chopped
- 2 green onions, white and green parts chopped separately
- 2 cups anchovy kelp stock (or your stock of choice)
- ½ teaspoon dashi powder (if you are not using anchovy stock)
- 3 Tablespoons gochugaru (Korean hot pepper flakes)
- 1 Tablespoon toasted sesame oil
- ¼ teaspoon ground black pepper
- 2 tablespoons fish sauce
- ½ teaspoon sugar
- 2 tubes soft tofu (or 20 ounces extra soft silken tofu)
- 4 large deveined shrimp in the shell
- 3 ounces squid, cut into rings
- 4 fresh mussels or clams, cleaned and rinsed*
- 2 eggs
Instructions
- Heat a large saucepan (about 3-4 quarts) over medium high heat for several minutes. Add the neutral oil, onion, garlic, the white part of the green onion, and shiitake mushrooms.
- Stir-fry for 2-3 minutes until the veggies are lightly brown and starting to soften.
- Add the stock and the dashi powder if using. Simmer for 5 minutes over medium heat.
- Add the fish sauce, hot pepper flakes, ground black pepper, sugar, and sesame oil. Stir to dissolve.
- Cut the tubes of tofu in half and squeeze the tofu into the pan (or if the tofu is in a container, open the container, drain the tofu, and then place the tofu in the pan) breaking up the tofu a bit with chopsticks or a ladle. Cook for several minutes so the tofu can heat up and absorb some of the flavor of the broth. Taste the broth and add a little salt, ground black pepper, or fish sauce as needed.
- Next add the shrimp, calamari, and clams and cook until the mussels/clams have just opened, 1-2 minutes.
- Carefully crack the eggs into the bubbling stew, and cook for another minute until the eggs are half cooked. Sprinkle the remaining green onion over the top and serve Haemul sundubu-jjigae right away.
- When serving, scoop up each egg and place one in each bowl. Ladle the stew into two soup bowls carefully so you do not break the eggs.
Notes
*If you have Korean earthenware pots or small dutch ovens (about 20-24 ounces in size), they make perfect individual servings. Ladle the stew into 2 vessels (before adding the seafood) and place them on the stove top. Heat them up over high heat. Once the stew starts bubbling, add the seafood to each bowl and cook for a couple of minutes until the clams/mussels open. Then add the eggs into each bowl. Cook for another minute. Remove the pots carefully from the heat, sprinkle with the chopped green onion, and serve.
*I know it’s very difficult to buy clams/mussels fresh when you only need a couple pieces. You can use frozen mussels (the greenlip are big and meaty) or clams, a couple of scallops, a couple ounces of fish, or just double up on the shrimp
Keywords: tofu, stew, korean, jjigae, sundubu-jjigae, shrimp, mussels, eggs, seafood