How To Cook Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae/해물 순두부 찌개)

Welcome to my kitchen! Today, we’re diving into the flavors of Korea with a delicious and comforting dish: Seafood Soft Tofu Stew, known as Haemul Sundubu Jjigae (해물 순두부 찌개). This traditional Korean stew is packed with fresh seafood, silky soft tofu, and a flavorful, spicy broth that will warm your soul.
SPICINESS LEVEL
Mild:
1 tablespoon gochujang
1 tablespoon gochugaru
Medium:
1.5 tablespoons gochujang
2 tablespoons gochugaru
Spicy:
2 tablespoons gochujang
3 tablespoons gochugaru
Very Spicy:
2.5 tablespoons gochujang
4 tablespoons gochugaru
These amounts can be adjusted based on personal taste and tolerance. Start with the lower end of the range and add more as needed to achieve your desired level of spiciness.
Enjoy cooking your Haemul Sundubu Jjigae!
00:00 Intro
00:14 Prepare Anchovy Broth
01:34 Prepare Vegetables and Tofu
02:34 Cook The Base
03:52 Cook The Stew
05:13 Serve On Earthen Bowl
05:33 Enjoy Your Stew
05:43 Ingredients
05:54 Thank You!
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