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 toasted sesame oil before serving.



Enjoy it!



  1. Old Man Good Eater

    Two questions, please, from a Korean food addict devoted to your podcasts and website! I cannot find frozen assorted or mixed seafood in my local Korean markets. Please suggest an assortment of frozen or fresh seafood I might buy individually packed for the Soon du bu. (I am in Ft. Lauderdale, Florida area.) Also, please tell us, if you will, what brand and model of “magic” knife you always use that is so wonderfully sharp!

  2. Maangchi New York City joined 8/08 & has 12,003 comments

    Here is my answer regarding your question
    1. There are so many different kinds of seaplants and kelp is one of them. To make stock, we use “Kelp”(“daa si ma” in korean)
    2. Hot pepper flakes are more coarse than hot pepper powder. For the recipe I showed in the videos, you can use either hot pepper powder or hot pepper flakes. no difference.

  3. Hi Maanchi,

    1. Is the kelp the same as seaplant? Or seaplant can substitute kelp in this dish?
    2. What’s the hot pepper flakes (very very thin) used for?
    3. Can we use hot pepper powder to make hot spicy fried squid? because I thought some retaurant use the powder instead of hot pepper flakes.

    Thank you so much for your answer!

  4. Maangchi New York City joined 8/08 & has 12,003 comments

    I added the frozen shrimp directly to the stew, and I rinsed one cup of the mixed frozen seafood in running water before using.

  5. hi maangchi,

    thank you for posting soon du bu. the mixed seafood and shrimp that you added, are those frozen and added directly to the stew?

    thanks again.

  6. Maangchi New York City joined 8/08 & has 12,003 comments

    Thank you anonymous,
    I’m glad that this dish is your favorite dish. I hope you make it soon.

  7. Maangchi New York City joined 8/08 & has 12,003 comments

    I’m going to post all pictures of korean ingredients that I have used for my cooking videos in my blog soon. I usually use “Tae Yang Cho” hot pepper flakes.

  8. One hundreds thank yous to Maangchi, too:)

    This dish is one of most favouristest korean foods, and Maanchi has helped us to enjoy it at home!

  9. I’m confused with which pepper flakes to buy. Can you post a picture of what type of hot pepper flakes you used for this soup? Thanks.

  10. Maangchi New York City joined 8/08 & has 12,003 comments

    For soon du bu jji gae, you will have to use hot pepper flakes. No hot pepper paste.
    If you can’t find bigger size of dried anchovies, just use any dried anchovies, but recommend using 1 cup of dried anchovies.

  11. Maangchi New York City joined 8/08 & has 12,003 comments

    Hi, Sandy
    Sooner or later, you will become an expert in Korean cooking! : )

  12. Oh thank you, thank you, one hundred thank yous. I can’t wait to try this recipe out! I’ve tried several others from your website and they’ve all turned out delicious.

  13. Hi Maanchi,

    I think your cooking videos are the best in YouTube!

  14. This is my favorite food on a cold day. I used to eat this frequently in the winter on 34th or 32nd St. in Manhattan. I don’t live in an area where Korean restaurants are common anymore, so no more Korean food for lunch everyday. Thank you for making the effort to show people how to make this wonderful cuisine at home. You are doing a good service to the internet!

  15. Hi Maangchi,

    Where can I find hot pepper flakes? Is it the same as using hot pepper paste? Also, korean market sells anchovies for stock and anchovies for pan frying but the anchovies for stock are quite large!! They dont look the same size as the ones you use…

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