해물순두부/seafood Soon Tofu Recipe

Rinse kombu briefly to remove surface salt. In a 4–5 quart pot combine water (or seafood stock), kombu, and dried anchovies. Let sit 10 minutes, then bring to a simmer over medium heat.

When small bubbles form around the edges (do not boil vigorously) simmer 8–10 minutes. Remove and discard kombu. Continue simmering 8–10 minutes more to extract flavor from anchovies, then strain broth through a fine-mesh sieve into a clean pot to remove anchovies and any solids.

Return strained broth to the pot over medium heat. Add crushed garlic and grated ginger. Stir in soy sauce and fish sauce. Taste and adjust the liquid seasoning (add up to 1 tsp additional salt if needed). Keep at a gentle simmer.

In a small sauté pan, heat vegetable oil over medium-low heat. Add gochugaru and toast briefly for 20–30 seconds—this blooms the chili aroma. If using gochujang, add it and stir until slightly loosened by the oil (about 30 seconds).

Add toasted chile mixture to the simmering broth and whisk to combine. Stir in sesame oil, black pepper, and 1 tsp salt (adjust after adding seafood and tofu). Keep the broth at a gentle simmer.

Prepare seafood: pat shrimp, squid, mussels/clams, and fish dry. Ensure mussels/clams are scrubbed and debearded; discard any that do not close when tapped.

Add the seafood that takes longest first: clams/mussels go into the simmering broth and cook 3–4 minutes until they begin to open. Then add squid and white fish, simmer 2 minutes.

Finally add shrimp and simmer another 2 minutes until shrimp are pink and cooked through and all seafood is just cooked (total seafood cooking time will be short to keep texture tender). If any shells remain closed, discard them.

Gently stir in sliced mushrooms, zucchini, onion, bean sprouts and enoki mushrooms (if using) into the broth with the seafood. Simmer 1–2 minutes until vegetables are tender-crisp.

Carefully scoop the soft tofu into large spoonfuls and add to the pot. Alternatively, gently slide the entire block in if using a wide pot. Do not over-stir to avoid breaking tofu completely; you want soft curds in the broth. Simmer 2–3 minutes to heat the tofu through.

Taste the stew and adjust seasoning with salt or a little more soy/fish sauce if needed. Add toasted sesame seeds and sliced green onion. Remove from heat.

Optional Egg

If using an egg, crack it directly into the bubbling stew, do not stir, and cover the pot for 1–2 minutes for a slightly set but runny yolk, or 3 minutes for a firmer yolk.

Squeeze a little lime or lemon if desired for brightness. Drizzle a few drops of sesame oil over each bowl.

Ladle Seafood Soon Tofu into individual bowls with plenty of broth and seafood. Serve immediately with steamed rice on the side.