Haemul Sundubu-jjigae

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first for quick cooking: slice the onion, spring onion, and green chili; mince the garlic; clean the squid and cut it into rings; and scrub the clams well under cold running water. Pat the shrimp dry so they sear lightly instead of watering down the broth.

   80 g onion, thinly sliced20 g spring onion, sliced10 g green chili, sliced15 g garlic, minced100 g squid, cleaned and sliced into rings250 g small clams, scrubbed120 g raw shrimp, peeled and deveined
2. 2

   Set a small heavy pot or ttukbaegi over medium heat. Add the neutral oil and sesame oil, then the onion and garlic. Cook for about 2 minutes until fragrant and just starting to soften, not brown.

   15 ml neutral oil5 ml sesame oil80 g onion, thinly sliced15 g garlic, minced
3. 3

   Lower the heat slightly and stir in the gochugaru for 20 to 30 seconds to bloom it in the oil. This step deepens the color and flavor, but do not let it scorch or it will taste bitter.

   15 g gochugaru
4. 4

   Pour in the anchovy or kelp stock, then add the soy sauce, fish sauce, salt, and black pepper. Bring to a lively simmer over medium-high heat.

   500 ml anchovy or kelp stock15 ml soy sauce10 ml fish sauce2 g fine salt1 g ground black pepper
5. 5

   Add the clams, shrimp, and squid. Simmer for 2 to 3 minutes, just until the shrimp begin to turn pink and the clams start opening. Discard any clams that stay closed after cooking.

   250 g small clams, scrubbed120 g raw shrimp, peeled and deveined100 g squid, cleaned and sliced into rings
6. 6

   Gently spoon in the soft tofu in large chunks. Simmer for 3 to 4 minutes, shaking the pot gently rather than stirring vigorously so the tofu keeps its soft texture. Taste and adjust with a little more salt if needed.

   350 g soft tofu (sundubu)
7. 7

   Scatter in the spring onion and green chili. Crack the egg directly into the center of the bubbling stew and cook for 1 minute for a runny yolk, or a little longer if you prefer it more set.

   20 g spring onion, sliced10 g green chili, sliced1 large egg
8. 8

   Serve immediately while the stew is still actively bubbling. For the best experience, bring the pot straight to the table with rice on the side if desired.

Origin & History

Sundubu-jjigae is a beloved Korean stew made with extra-soft unpressed tofu, valued for its comforting heat and silky texture. Seafood versions such as haemul sundubu-jjigae are especially popular in coastal regions, where fresh shellfish and squid enrich the broth. The dish is closely associated with everyday Korean home cooking and bubbling stone-pot service.