Make RESTAURANT-STYLE Soft Tofu Stew Recipe At HOME! With Seafood & Pork (soondubu-jjigae) 순두부찌개

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Start by introducing the dish, soondubu jjigae, and its variations.

Prepare the anchovy broth by adding 4 cups of water to a pot.

Add the dried sea kelp and dried anchovies to the water for the broth.

Include 2 tablespoons of mirin and a thin slice of Korean radish to the pot.

Remove the black part from the inside of the anchovy heads but keep the heads intact for flavor.

Store any leftover anchovy broth in a ziplock bag in the freezer for future use.

Prepare the gochugaru (Korean red pepper flakes) marinade by mixing 3 tablespoons into the broth.

Slice 2 tablespoons of onions, 2 tablespoons of carrots, and a small zucchini into thin pieces and set aside.

Peel and chop 3 cloves of fresh garlic, then add to the vegetable mix.

Prepare the shrimp and clams by lightly seasoning them with salt, black pepper, and garlic powder.

Cut 4 slices of slightly frozen pork into small pieces and season with 2 big pinches of salt.

Combine the seasoned shrimp, clams, and pork in a bowl and mix with hands to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens