Making Spicy Korean Soft Tofu Stew is like bringing a little piece of Korea right into my kitchen. The first time I tried Spicy Korean Soft Tofu Stew, or Sundubu Jjigae, I was drawn to its warmth and vibrant red color. The stew is rich with flavors from seafood, mushrooms, and soft tofu, all simmered in a spicy broth. Each spoonful feels like a comforting hug, perfect for cozy nights. It’s incredible how such a simple dish can pack so much flavor and heat!
Gathering Fresh Ingredients
For me, half the joy of cooking Spicy Korean Soft Tofu Stew is preparing the fresh ingredients. I love the soft tofu’s creamy texture paired with briny clams and tender prawns, which add such a delightful taste to the broth. I always start by slicing the green onions and mushrooms and prepping the seafood carefully. Freshness is essential for this stew, as it brings out the most vibrant flavors. The enoki and shiitake mushrooms add a slight earthiness, balancing the spice of the gochugaru and chili oil perfectly.
Building Layers of Flavor
When making Spicy Korean Soft Tofu Stew, I always start with the aromatics—chili oil, garlic, and gochugaru—to bring a deep, spicy aroma to the kitchen. Adding in the seafood next lets it absorb the chili flavors, which enhances every bite. The broth comes together with a mix of dashi, fish sauce, and soy sauce, creating a savory depth that complements the spicy kick. Each step builds a layer of flavor, and with every addition, the aroma grows richer and more mouth-watering.
The final touches are my favorite part: carefully placing the soft tofu and cracking an egg into the pot to add creaminess. A sprinkle of green onions and black pepper adds a fresh contrast to the spicy, savory broth. When it’s all ready, I ladle the steaming stew into bowls and serve it with a side of rice and banchan (Korean side dishes). Every spoonful of Spicy Korean Soft Tofu Stew reminds me why I love cooking—it’s about sharing warmth, flavor, and a little adventure right at the dinner table.
Table of Contents
Chef’s Notes- Spicy Korean Soft Tofu Stew
- Tofu Handling: Silken tofu is delicate, so gently slide it into the pot and avoid stirring too vigorously to keep the pieces intact.
- Spice Level: Adjust the spiciness by tweaking the gochugaru quantity. Start with a smaller amount if you’re unsure, as you can always add more to taste.
- Fresh Seafood: Ensure that the clams and prawns are cleaned properly to avoid grit in the stew. Fresh clams and prawns bring out the best flavor, but frozen options can work as well.
- Broth Tips: Using a homemade dashi or high-quality store-bought dashi elevates the stew’s umami. For a deeper flavor, simmer the broth longer before adding tofu and mushrooms.
- Final Touches: A drizzle of sesame oil at the end adds a rich aroma. Add this right before serving to keep its fragrance fresh.
Spicy Korean Soft Tofu Stew
4
20
minutes15
minutes256
kcal35
minutesDive into the heart of Korean cuisine with this vibrant Spicy Korean Soft Tofu Stew! Bursting with fresh seafood and silky tofu, this hearty stew brings warmth and flavor to your table. Perfect for cozy nights, it’s a delightful blend of spicy and savory that even the busiest cooks can master. Get ready to impress your family and friends with this irresistible, comforting dish inspired by traditional Korean flavors!
Ingredients
- Seafood and Tofu
12 ounces silken tofu gently cubed
4 ounces cleaned littleneck clams
3 large banana prawns deveined and shells removed
- Mushrooms:
3.5 ounces enoki mushrooms, trimmed and rinsed
0.7 ounces shiitake mushrooms, stems discarded and thinly sliced
- Aromatics and Eggs:
1 large egg
1 green onion stalk, sliced diagonally
- Broth Base:
1.5 cups dashi made from dried kelp and anchovies
- Seasonings:
1 tablespoon chili oil or rice bran oil
2 tablespoons gochugaru (Korean red pepper flakes)
1 teaspoon minced garlic
0.5 tablespoon fish sauce
0.5 tablespoon s soy sauce (regular or Korean soup soy)
Sea salt, to taste
Ground black pepper, to garnish
0.5 teaspoon sesame oil
- Alternative Ingredients:
Silken tofu: Can substitute with regular firm tofu if preferred.
Clams: Mussels or scallops can be used instead.
Banana prawns: Shrimp can be used if prawns are unavailable
Gochugaru: Red pepper flakes mixed with a pinch of paprika as an alternative.
Fish sauce: Soy sauce or tamari for a vegetarian option.
Enoki mushrooms: Button or shiitake mushrooms as substitutes.
Dried kelp and anchovy stock: Vegetable broth for a vegetarian version.
Rice bran oil: Any neutral oil like canola or sunflower oil.
Egg: Egg substitute can be omitted or replaced with tofu for vegan option.
Green onion: Chives or leeks can be used in place.
Directions
- Prepare the Base: Begin by warming a medium saucepan over medium-low heat. Introduce the chili oil, gochugaru, and minced garlic to the pot. Stir continuously for about 1 minute, ensuring the spices infuse without burning.
- Build the Broth: Add the cleaned clams and banana prawns to the spiced oil mixture. Toss them quickly to evenly coat with the chili blend, allowing the seafood to absorb the flavors for approximately 2 minutes. Pour in the fish sauce and soy sauce, stirring well to combine. Introduce the dashi broth, bringing the mixture to a rapid boil over medium-high heat, which should take about 2-3 minutes.
- Add Tofu and Mushrooms: Gently incorporate the cubed silken tofu, enoki mushrooms, and sliced shiitake mushrooms into the simmering broth. Let them cook together for another 2-3 minutes until heated through.
- Finish the Stew: Carefully crack the egg into the pot, stirring slightly to distribute. Season the stew with sea salt to taste, and add the sliced green onions, a sprinkle of ground black pepper, and a dash of sesame oil for added depth.
- Serve Hot: Ladle the steaming stew into bowls and serve immediately alongside steamed rice and your favorite Korean side dishes (banchan).
Equipment
- Chef’s Knife
- Cutting Board
- saucepan
- spoon
Nutrition Facts
- Calories: 256kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 613mg
- Potassium: 754mg
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 4g
- Protein: 18g
- Vitamin A: 1365IU
- Vitamin C: 1.6mg
- Calcium: 98mg
- Iron: 3.7mg
FAQs- Spicy Korean Soft Tofu Stew
Can I make this stew less spicy?
Yes! Reduce the gochugaru, or swap it with a milder chili powder. You can also leave out the chili oil to make it even milder.
What can I use instead of clams and prawns?
Substitute clams with mussels or small scallops, and prawns with shrimp. If you prefer a vegetarian version, simply skip the seafood and add more mushrooms or sliced zucchini.
How can I make the stew vegan?
Use vegetable broth instead of dashi, replace fish sauce with soy sauce or tamari, and skip the egg. You may also want to add extra tofu or vegetables.
What type of tofu works best in this stew?
Silken tofu is ideal as it has a delicate texture, but if you prefer a firmer bite, regular soft tofu can work too. Avoid extra-firm tofu, which won’t absorb the broth as well.
How long can I store leftovers?
The stew keeps well in an airtight container in the fridge for up to 2 days. Reheat gently to avoid breaking the tofu.
