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. o0oFLORAo0o Los Angeles joined 1/14 & has 1 comment


    I’m going to try this recipe tonight (4 servings) with dungeness crab instead of the seafood mix. Do you suggest I add additional ingredients like meat, seafood or other sauces? It’ll be my first time attempting soondubu so I’m a little nervous. Hope to hear back from you today. Thanks!

  2. KrynauwOtto2 Pretoria, South Africa joined 9/13 & has 54 comments

    This looks very good!!
    So gonna try it!

  3. Misodare Canada joined 8/13 & has 1 comment

    If you know what “Shichimi” is, (a Japanese hot pepper powder, with six other spices) can I use that instead of the hot pepper flake?
    If not, then does gochujeang (idk how it’s spelt) work?

  4. AA1996 Sacramento joined 5/13 & has 1 comment

    Hi, I just have a question
    Is it necessary to add the dried anchovies?

  5. Uyenlai Usa joined 5/13 & has 1 comment

    Hi im very exciting to make this soup ( my 1st time )
    So i have a question can i use hot pepper paste instead of hot pepper flake???

  6. eversoangus San Diego joined 4/13 & has 1 comment

    Hi Maangchi,
    I love all of your videos and make myself hungry late at night watching them. I just made this jjigae for dinner tonight and it was so flavorful and delicious. Thank you so much and it’s seriously so much better than what I normally get at a restaurant.

  7. PMMitchell United States joined 3/13 & has 1 comment

    Hi Maangchi:

    I know this is an old post – but it’s relatively new to me!

    My partner and I really enjoy soondubu jjigae, but our favorite restaurant is over 45 miles away! So, I decided to try this recipe. I followed it exactly and it is TERRIFIC! We both agree that it is better than the version at Tofu House in Palo Alto, CA (our favorite place). Thanks so much!

    I had no idea how easy it is to make…

  8. ang gelo Philippines joined 2/13 & has 6 comments

    Hi Maangchi,
    Can I use claypot for cooking soondubu jiggae? I have a medium sized claypot with round bottom. Also my claypot does not have a glaze in it. :-)

  9. Kenisha Jakarta, Indonesia joined 2/13 & has 1 comment


    how many servings that can be cooked from all the above ingredients?

    if I want to cook for one serving per one person, how many of the ingredients used for it?

    P.S. If I can not find dried Korean anchovies, can I use another type of dried anchovies?

    • Maangchi New York City joined 8/08 & has 12,015 comments

      The recipe is for 2 servings. If you make 1 serving, half all the ingredients. “can I use another type of dried anchovies?” yes, use large anchovies. Good luck with making good soondubujjigae.

      • Korean_food_is_my_life USA joined 4/13 & has 1 comment

        Are all of your recipes only for 2 people? If it is, what do you think the amount of ingredients would be if I want to serve for 4 people? Just double everything?
        This is literally my first time cooking, so I wanna make it delicious! :)

  10. kimjanej Durham joined 2/13 & has 1 comment

    I just made this the other night and it was delicious! I made it just in my pot but it was still good. I was wondering if I could make it in a dolsot – I don’t have the ddubbaegi, but I have two dolsots I use for bibimbap.

  11. xelloss1989 United States joined 1/13 & has 15 comments

    Somehow the flakes i bought is not very spicy, so in another pot i cooked up some more mushrooms with hot pepper paste and the soup that i was boiling, and then I poured the whole thing into the tofu soup. Taste good!

  12. ladyluxuryrn Nj joined 3/12 & has 2 comments

    Just made my 1st Soon du bu Maangchi! I couldn’t find any pepper flakes and just chopped dried pepper instead. Are hot pepper flakes and pepper powder the same?
    It was delicious none the less…Thanks!

  13. Lixin Singapore joined 3/12 & has 3 comments

    hello! how many people does this recipe serve? thanks!

  14. AZ_ABC Chandler, Arizona joined 6/11 & has 5 comments

    Maangchi ssi,

    I watched a KD where the main star made Pumpkin Soup. Would you be so kind as to posting a video making this soup? It was so beautiful – It just had to be delicious!

  15. chomie3 San Jose, California joined 10/12 & has 1 comment

    Second time making this! Thanks so much Maangchi!

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