해물 순두부찌개 Seafood Sundubu-jjigae Recipe

If using dried anchovies and kelp (dashima), make a quick stock: simmer 4 cups water with a 4–5 cm piece kelp and 6–8 cleaned dried anchovies for 10 minutes, remove kelp and anchovies. Otherwise use prepared water or light fish stock (4 cups). Add 1 cup mild fish stock if available to deepen flavor.

In a bowl, mix 1 tbs doenjang, 2 tbs gochugaru and 1 tsp gochujang (if using) with a small ladle of the warm stock until dissolved into a smooth paste; this will help distribute flavors evenly into the stew.

Heat a medium-heavy pot or dolsot (stone pot) over medium heat. Add 1 tsp vegetable oil and 1 tsp sesame oil. When hot, add 2 tbs minced garlic and 1 tsp minced ginger (if using). Sauté 30–45 seconds until fragrant but not browned.

Add the doenjang/gochugaru mixture to the pot and stir for 20–30 seconds to bloom the spices and paste in the oil, which deepens the broth flavor.

Pour in the prepared stock (all water/fish stock) and bring to a gentle simmer. Stir in 1 tbs soy sauce and 1 tsp fish sauce (if using). Taste after 3–4 minutes and adjust saltiness with a pinch of salt or more soy sauce as needed. Add 1/4 tsp black pepper.

Add 1/2 cup thinly sliced onion and 1/2 cup sliced zucchini to the simmering broth. Cook 2–3 minutes until they begin to soften.

Add 1/2 cup sliced shiitake mushrooms and 1 cup trimmed enoki mushrooms. Simmer another 2 minutes to release mushroom flavor into the broth.

Nestle in seafood: add 8 scrubbed clams first so they can open in the simmering broth (2–4 minutes), then add 8 shrimp and 1/2 cup sliced squid (if using). Continue simmering until shrimp turn opaque and clams open (about 2–3 minutes more). Discard any clams that do not open.

Gently spoon in the soft tofu: break the sundubu pack into large spoonfuls or slide the whole block into the pot; do not stir vigorously to keep some curds intact. Let the stew simmer gently 2 minutes to warm the tofu through.

Stir in chopped scallions (reserve extra for garnish) and simmer 30 seconds to meld flavors.

If desired, crack 1 egg into the bubbling stew and let it poach for 30–60 seconds for a soft yolk (cover briefly if you want the white to set).

Turn off heat. Sprinkle 1/2 tsp toasted sesame seeds and extra chopped scallion. Serve immediately in the pot while still bubbling. Offer toasted seaweed or a small lemon wedge on the side to brighten flavors.

Serve with steamed rice and banchan (side dishes). Leftovers: cool, refrigerate up to 2 days; seafood is best eaten immediately, so consider omitting delicate seafood if planning leftovers.