Haemul Sundubu Jjigae
A silky Korean stew of soft tofu, seafood, and gochugaru in a savory broth, finished with a raw egg. Restaurant-quality comfort in one bubbling pot.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 28g
Ingredients
- 2 cups anchovy stock or seafood stock
- 1.5 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoon gochujang (Korean red chili paste)
- 1.5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- 10 ounces silken tofu
- 4 ounces shrimp, peeled and deveined
- 3 ounces squid (or mussels), cleaned and sliced into rings
- 2 whole large eggs
- 2 stalks scallions, sliced thin crosswise
Instructions
- 1
Gently remove the silken tofu from its package and slide it onto a cutting board, handling it carefully so it does not crack or break apart.
- 2
Cut the tofu into 1-inch cubes by making vertical slices down the length, then horizontal slices crosswise, then horizontal slices perpendicular to those — like making a grid.
- 3
Pat the shrimp dry with a paper towel by gently pressing each one against the towel, removing excess water so they brown better when cooked.
- 4
Slice the squid into thin rings by cutting straight across the body at 1/4-inch intervals, creating circular pieces, and leave the tentacles whole.
- 5
Pour the anchovy stock into a medium pot and place it over medium-high heat until large bubbles break the surface and steam rises, about 4 minutes.
- 6
Add the gochugaru and gochujang to the simmering stock by stirring them in with a wooden spoon, breaking up any lumps, until the broth turns deep red and smells pungently spicy.
- 7
Stir in the soy sauce, sesame oil, and minced garlic, combining them fully with the broth until the surface looks glossy and fragrant, about 30 seconds.
- 8
Add the shrimp to the pot and stir once to separate them; they will begin turning pink and opaque around the edges almost immediately.
- 9
Add the squid rings to the pot and stir gently; they will curl and become opaque, a sign they are cooked through, about 90 seconds total.
- 10
Gently slide the tofu cubes into the pot using a rubber spatula, tilting the pot slightly to help them settle into the broth without breaking.
- 11
Bring the broth back to a gentle boil over medium-high heat — you will see steady bubbling and steam rising — then immediately crack both raw eggs directly into the center of the pot.
- 12
Cover the pot with a lid and remove it from the heat; the residual heat will gently set the egg whites while leaving the yolks soft and runny, about 2 minutes.
- 13
Scatter the sliced scallions evenly over the top of the stew as garnish, distributing them so some land on the broth and some on the tofu.
- 14
Bring the pot directly to the table and serve immediately while bubbling hot, offering a spoon and small bowl to each diner for eating from the pot.
Tools you’ll need
- medium pot with lid (3–4 quarts)
- cutting board
- chef's knife
- wooden spoon
- rubber spatula
- paper towels
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