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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Seafood Sundubu-jjigae 해물 순두부찌개 Recipe

Seafood Sundubu-jjigae 해물 순두부찌개 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Seafood Sundubu-Jjigae 해물 순두부찌개 Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 5 cups water or seafood stock; 1 cups anchovy and kelp concentrated stock (optional); 1 tbs doenjang (fermented soybean paste) - optional, light; 1.5 tbs gochugaru (Korean red pepper flakes); 1 tsp gochujang (Korean red pepper paste) - optional; 1 tbs soy sauce (light/regular); 1 tsp fish sauce; 1 tbs vegetable oil or neutral oil; 1 tsp sesame oil; 4 cloves garlic, minced; 1 tsp ginger, minced; 3 stalks scallions, thinly sliced (white and green parts separated); 0.25 tsp black pepper; 1 each onion, medium, thinly sliced; 0.5 each zucchini, small, half-moon slices; 4 oz shiitake mushrooms, sliced (or enoki); 0.5 cups kimchi, chopped (optional for tang); 8 each peeled shrimp (medium, deveined); 6 oz small squid or calamari rings; 8 each mussels or clams, scrubbed and debearded; 6 oz white fish (firm, e.g., cod or pollock), bite-sized pieces; 14 oz soft/silken tofu (sundubu), in one block; 1 each egg (optional); 1 tsp toasted sesame seeds; 1 stalks additional scallion greens, thinly sliced

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time35m

Serves3

Soft tofu stew with a rich, savory broth, packed with fresh vegetables, and seafood, and served bubbling hot.

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Ingredients

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Broth & Base

5 cups water or seafood stock

1 cups anchovy and kelp concentrated stock (optional)

1 tbs doenjang (fermented soybean paste) - optional, light

1 1/2 tbs gochugaru (Korean red pepper flakes)

1 tsp gochujang (Korean red pepper paste) - optional

1 tbs soy sauce (light/regular)

1 tsp Fish sauce

Aromatics & Seasoning

1 tbs vegetable oil or neutral oil

1 tsp Toasted sesame oil

4 cloves Garlic, minced

1 tsp Ginger, minced

3 stalks scallions, thinly sliced (white and green parts separated)

1/4 tsp black pepper

Vegetables

1 each onion, medium, thinly sliced

1/2 each zucchini, small, half-moon slices

4 oz shiitake mushrooms, sliced (or enoki)

1/2 cups kimchi, chopped (optional for tang)

Seafood

8 each peeled shrimp (medium, deveined)

6 oz small squid or calamari rings

8 each mussels or clams, scrubbed and debearded

6 oz white fish (firm, e.g., cod or pollock), bite-sized pieces

Tofu & Finish

14 oz soft/silken tofu (sundubu), in one block

1 each egg (optional)

1 tsp toasted sesame seeds

1 stalks additional scallion greens, thinly sliced

Method

Broth & Base

Prepare stock

In a medium pot or Korean earthenware (ttukbaegi) bring 5 cups water (or seafood stock) to a gentle simmer. If using concentrated anchovy-kelp stock, add 1 cup and 4 cups water. Keep at medium-low heat.

Whisk in 1.5 tbs gochugaru, 1 tbs soy sauce, 1 tsp fish sauce, and 1 tbs doenjang (if using) until dissolved. Taste and adjust heat/salt: add up to 1 tsp gochujang for deeper umami and color if desired.

Aromatics & Seasoning

Heat 1 tbsp vegetable oil in a small skillet over medium heat. Add 4 cloves minced garlic, 1 tsp minced ginger, and the white parts of 2 scallions. Sauté 30–45 seconds until fragrant but not browned.

Stir the sautéed aromatics into the simmering broth. Add 1 tsp sesame oil and 1/4 tsp black pepper. Allow broth to return to a gentle simmer for 2 minutes so flavors meld.

Vegetables

Add the thinly sliced medium onion, 1/2 small zucchini (half-moons), 4 oz sliced shiitake mushrooms, and 1/2 cup chopped kimchi (if using) into the simmering broth. Simmer 5 minutes until vegetables begin to soften.

Seafood

Add seafood in stages: first add the mussels/clams and cover for 2 minutes so they begin to open. Then add the squid rings and white fish pieces, simmer 1–2 minutes. Lastly add the shrimp and simmer until shrimp are opaque and seafood is cooked through, about 2 more minutes.

Skim any foam from the surface and discard. If any mussels/clams remain closed after 3–4 minutes, remove and discard them.

Tofu & Finish

Reduce heat slightly. Using a spoon, gently break the 14 oz block of soft tofu into large spoonfuls into the bubbling stew (do not over-stir to keep texture). Simmer gently for 2–3 minutes so tofu heats through and absorbs flavor.

If using an egg, crack 1 egg into a small bowl. Make a small well in the center of the stew and slowly slide the egg in; cover and cook 1–2 minutes for a slightly runny yolk or 3 minutes for firm. Alternatively, stir the egg into the broth for a ribboned texture.

Taste and adjust seasoning with a pinch more salt, 1/2 tsp soy sauce, or additional fish sauce if needed. Finish with the remaining thinly sliced scallion greens and 1 tsp toasted sesame seeds.

Serve immediately in the pot or ladle into bowls. Traditionally served bubbling hot with steamed rice and banchan. Leftovers: cool quickly and refrigerate within 2 hours; reheat gently to avoid breaking tofu further.