Spicy Tofu Stew with Seafood/Haemul Sundubu Jjigae
This classic Korean stew called Sundubu Jjigae, known for its spicy flavors and the softest tofu, is one addicting and delicious dish! Try this seafood version that adds up to another level!
Servings: 1 person
Calories:
Ingredients
- ½ cup chopped mushroom baby bella, can alter
- 1 enoki mushroom handful, about 50g
- ½ small onion diced
- ½ small zucchini diced
- ⅓ cup scallion chopped
- ½ cup frozen seafood mix
- 1½ cup water
- 1 pack extra soft sofu
- 1 egg
- 1-2 tbsp sesame oil
- ½ tsp salt optional, as needed
House Spicy Sauce
- 1½ tbsp red pepper flake, coarse
- 1½ tbsp Korean soy sauce
- 1 tbsp mirin
- 1 tsp anchovy sauce
- 1½ tbsp garlic, minced
- 1 pinch black pepper
Instructions
- Soak frozen seafood in cold water until ice is melted, then drain well.
- Make the House Sauce, mix this sauce with the seafood and set aside.
- Wash and chop vegetables. Set aside.
- Heat a medium size saucepan and add sesame oil. Stir fry onion until half way done. Add the seasoned seafood mixture and stir fry for about 2 min. Add water and close lid. Once the water boils, add zucchini, mushroom and tofu. Boil for about 3-4min with lid. Taste and add salt if needed.
- Add egg and give it a stir. Turn off fire and leave on stove top for 1-2 min while the egg gets cooked inside the pan. Sprinkle scallions and serve hot.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!