Maangchi — Seafood Soft Tofu Stew (Haemul Sundubu-jjigae)
Verified Maangchi 2022 seafood sundubu video; the original eggs can be half cooked, but this adaptation cooks them through. In-site playback not tested.
Official cooking video · Maangchi · YOUTUBEKorean Shrimp, Oyster and Mussel Soft Tofu Stew with Fully Cooked Eggs
Two portions of spicy soft-tofu stew with shrimp, oysters and mussels in anchovy-kelp broth, adapted from Maangchi with fully cooked eggs and explicit shellfish hygiene checks.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Chop 1/4 cup onion, two garlic cloves, one king oyster mushroom and one green onion, keeping the white and green onion parts separate. Refrigerate seafood until cooking and clean hands and utensils.
- 02
Mix 4 tbsp gochugaru, 10 ml sesame oil and 1/4 tsp pepper in a bowl, then divide into two equal portions. This full-strength seasoning is very spicy.
- 03
Heat 15 ml vegetable oil over medium-high in a heavy pot and stir-fry onion, garlic, white scallion parts and mushroom for two to three minutes until softened.
- 04
Pour in 600 ml prepared anchovy-kelp stock, cover and bring to a vigorous boil, about five to six minutes.
- 05
Add three deveined shrimp, six shucked oysters, six scrubbed mussels and about 620 g tofu. Add 30 ml fish sauce and half the chili mixture, stir gently, cover and simmer five to six minutes.
- 06
Check that shrimp are pearly and opaque and oysters are thoroughly cooked. Cook mussels until their shells open; discard any that remain closed after cooking. Simmer longer if the seafood is not done.
- 07
Add the remaining chili mixture and carefully crack two eggs into the bubbling stew. Continue cooking over medium until yolks and whites are both firm; if practical confirm the thickest egg portion reaches 71°C (160°F). This differs from the original half-cooked-egg method.
- 08
Scatter on the green scallion parts and ladle into two heat-safe bowls; serve piping hot immediately. Take care with the hot stew and dishes.
Before you cook
Contains soy (tofu), fish (anchovy stock and fish sauce), crustacean shrimp, molluscan oysters and mussels, egg and sesame. Keep seafood chilled, prevent raw-seafood cross-contamination, cook shrimp until opaque, cook mussels until shells open and discard those remaining closed. Thoroughly cook oysters and eggs until fully set (71°C/160°F for egg dishes when measurable). Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F) and reheat to 74°C (165°F).
Allergens: soy (soft tofu), fish (anchovy broth and fish sauce), crustacean shellfish (shrimp), molluscan shellfish (oysters, mussels), egg, sesame (toasted oil), packaged stock or fish sauce may contain additional allergens
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
