Haemul-sundubu-jjigae (Spicy soft tofu stew with seafood: 해물순두부찌개)

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.

Make a stock using dried anchovies, 1/2 medium onion, 3 shiitake mushrooms, 5 cloves of garlic, and dried seaweed.

Clean the shiitake mushrooms under running water.

Chop the onion and add it to the pot with the other stock ingredients.

Boil the stock on medium heat.

Add a little bit of beef to the pot for flavor.

Heat olive oil in a separate pan and add the seafood mix (clams, cooked shrimp, mussels, squid).

Add 2 eggs to the seafood mixture.

Remove the shiitake mushrooms from the stock and set aside.

Add the seafood mixture to the stock.

Chop and add 1 green chili pepper and 2 green onions to the pot.

Drizzle sesame oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens