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Korean seafood soft tofu stew with shrimp and egg in a black earthenware pot with rice and kimchi on a dark slate surface

Haemul Sundubu Jjigae (Korean Seafood Soft Tofu Stew)

Korean seafood soft tofu stew with shrimp and an egg cracked in at the end. About 38 grams of protein per serving, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 2 tbsp gochugaru Korean chili flakes
  • 3 cloves garlic minced
  • 2 scallions whites minced, greens sliced for serving
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1.5 cups anchovy or dashi stock or low-sodium chicken stock, 360 ml
  • 100 g zucchini about 1/2 small, half-moons
  • 50 g onion about 1/4, sliced
  • 250 g raw peeled shrimp about 9 oz, deveined, tails off
  • 350 g sundubu (extra soft tofu) about 12 oz tube, undrained
  • 2 eggs cold, one per bowl
  • salt and black pepper to taste
  • steamed rice for serving, not included in nutrition

Method
 

  1. Heat the oil in a small pot or Korean earthenware pot over medium-low heat. Add the gochugaru, minced garlic and scallion whites. Stir for about 1 minute until the oil turns red and smells toasty. Do not let the chili flakes darken or they turn bitter.
  2. Stir in the gochujang and soy sauce for 20 seconds, then pour in the stock. Add the zucchini and onion and bring to a boil. Simmer for 4 minutes.
  3. Add the shrimp and cook for 2 minutes, just until they start to curl and turn pink.
  4. Slide in the sundubu in large spoonfuls, breaking it into chunks with your spoon. Simmer for 4 to 5 minutes until the tofu is steaming hot and the broth is bubbling again.
  5. Taste and adjust with salt and pepper. Crack an egg into the center of each portion (or crack both into the pot), cover for 1 minute so the whites set while the yolks stay soft, and top with the scallion greens.
  6. Serve right away in the pot or ladled into bowls, with steamed rice on the side.