Spicy soft tofu stew with seafood

Haemul-sundubu-jjigae 해물순두부찌개

Ingredients (serves 2-3)

Prepare stock to make tasty sundubu:

  1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
  2. Add half onion, some dried kelp (about ⅓ cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
  3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
  4. Set aside the stock and take out the mushrooms and chop them into small pieces.
  5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
  6. Chop 100 grams of beef and put it into the pot and stir it.
  7. Add the chopped shiitake mushroom and stir it.
  8. Add 2 tbs – 5 tbs (¼ cup) of hot pepper flakes and keep stirring for 1 minute.
    2 tbs—mild
    3 tbs—medium
    4 tbs—hot
    5 tbs (¼ cup)—suicidal hot ! : )
  9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
  10. Add 1 cup of mixed seafood and 3 shirimp.
  11. Add 2 tbs of fish sauce.
  12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
  13. When it boils, add 2 chopped green onions and 1 green chili pepper.
  14. Crack eggs and drizzle some sesame oil before serving.


Enjoy it!


Other delicious stuff on maangchi.com:


  1. Emerquoise My profile page joined 8/15
    Posted October 2nd, 2015 at 12:45 am | # |

    Hi, can I use pork instead of beef? Thanks.

  2. Sara Alice My profile page joined 7/15
    Posted August 19th, 2015 at 1:05 am | # |

    I made this today and it came out so good. I have made this dish several times since I love seafood. I ended up adjusting the recipe for a serving of one instead, just for a change. Instead of two tablespoons, I did three teaspoons instead. One teaspoon of fish sauce, soup soy sauce, and oyster sauce to make it a little bit sweet. And I added a sprinkle of salt. This is the best I have ever had. Take care!

    See full size image

  3. charlietuna My profile page joined 6/15
    Posted May 31st, 2015 at 10:03 pm | # |

    Hi Maangchi,

    This may be an unusual request, but do you have a suggestion to make your dish not spicy? I would like to make this dish for my young children, but they cannot take spicy ingredients. Thank you!

    • sanne Munich My profile page joined 8/14
      Posted June 1st, 2015 at 1:50 am | # |

      Hi charlietuna,

      Funny: We had soondubu-jjigae last night! Great as always! ;-D

      Just use green bell-pepper and mild red bell-pepper powder (or paste or fresh ones if the powder is not available). That way, you will have the good taste without the hotness.
      Don’t forget to fry them! Readily grilled ones (available canned in jars) should work perfectly, too.

      Bye, Sanne.

  4. Jojo77 Ohio US My profile page joined 2/15
    Posted February 14th, 2015 at 7:35 pm | # |

    Hi Maangchi,

    I tried this recipe last Friday and I think it was a success, but somehow I feel it is not salty enough. Is it because the hot pepper flakes I am using is not salty enough?


    • sanne Munich My profile page joined 8/14
      Posted February 15th, 2015 at 2:03 am | # |

      Hi Jojo77,

      I wonder; 2 tablespoons (30 ml) of fish-sauce should be salty enough for that amount of stew …

      Gochugaru isn’t salty at all; Pul biber (the Turkish kind) is sometimes (always?).
      Maybe the fishsauce you use isn’t salty enough. You may also season the beef first.

      And really boil the stock you make for it good so that much water evaporates and the ingredients give their flavour (and saltiness) to it!

      Bye, Sanne.

    • Maangchi New York City My profile page joined 8/08
      Posted February 15th, 2015 at 8:02 am | # |

      Jojo, if it’s not salty enough for you, add more fish sauce or salt to your taste. Good luck with your making delicious seafood soft tofu stew. Check out my recent kimchi sundubujjigae recipe, too. http://www.maangchi.com/recipe/sundubu-jjigae

More comments to read! Jump to page: 1 15 16 17

Leave a Reply