Korean Seafood Soft Tofu Stew (Sundubu-jjigae)

An authentic, bubbling Sundubu-jjigae. Silky soft tofu meets a spicy red broth packed with fresh prawns, clams, and beef for a comforting, umami-rich meal.

Ingredients

• 12 red onion
• 3 shiitake mushrooms
• 50 g white shimeji mushrooms
• 350 g soft tofu
• 300 ml water
• 4 tbsp sundubu seasoning paste
• 6 clams
• 2 large prawns
• 50 g beef flank
• 1 tbsp minced garlic
• 2 stalks green onions

Instructions

1. 1Layer the aromatics

   

   Begin the stew by placing a layer of sliced red onions and shiitake mushrooms in the bottom of your cooking pot. These ingredients serve as the aromatic foundation, releasing a natural sweetness and earthy umami that will infuse the entire dish as it simmers.

   Tip: Spreading the onions evenly helps prevent the tofu from sticking to the bottom and ensures every bite of broth is well-seasoned.
2. 2Layer the mushroom base

   

   Add a handful of fresh white shimeji mushrooms to the pot. These provide a mild, nutty flavor and a delicate texture that complements the earthy shiitakes.

   Tip: Try to separate the shimeji mushrooms into small clusters to ensure they cook evenly and provide a consistent texture in every bite.
3. 3Add the soft tofu

   

   Carefully arrange large blocks of silky soft tofu on top of the mushrooms. The custard-like tofu is the centerpiece of the dish and will absorb the spicy flavors of the broth as it simmers.

   Tip: If using traditional Korean soft tofu (soon-tofu) from a tube, simply cut the tube in half and squeeze the tofu directly into the pot in large chunks.
4. 4Add the liquid base

   

   Carefully pour clean water into the pot. You want just enough liquid to submerge the mushrooms and the base of the tofu blocks. Remember that the vegetables and tofu will release their own moisture as they cook, adding to the volume of the stew.

   Tip: For a richer, more authentic flavor, you can use anchovy-kelp broth or even the water used to rinse rice (salddeumul) instead of plain water.
5. 5Season with spicy paste

   

   Add the concentrated red spicy seasoning sauce by squeezing it directly onto the tofu. This paste contains the essential gochugaru garlic and oils that give the stew its characteristic vibrant red color and deep savory heat.

   Tip: Do not stir the paste in immediately because letting it sit on top as the water comes to a boil allows the oils to bloom properly.
6. 6Add fresh clams

   

   Gently add several fresh clams to the pot, placing them to one side of the soft tofu. As the clams cook and open, they will release a natural briny liquor that provides a deep, oceanic flavor base for the stew. Arrange them neatly to keep the presentation clean.

   Tip: Be sure to scrub the clams thoroughly and soak them in salted water beforehand to purge any sand.
7. 7Add large prawns

   

   Place two large raw prawns into the pot alongside the clams. The combination of different seafood adds layers of umami sweetness to the broth. Ensure the prawns are slightly submerged so they cook through evenly as the liquid boils.

   Tip: Leaving the shells on during the cooking process helps infuse the broth with more intense seafood flavor.
8. 8Add the beef

   

   Place thin slices of raw beef over the top of the seafood and tofu. The beef cooks quickly in the boiling liquid, releasing savory juices that deepen the flavor of the stew.

   Tip: Using very thinly sliced beef ensures it cooks almost instantly in the boiling broth while remaining tender and juicy.
9. 9Bring the stew to a boil

   

   Bring the pot to a vigorous boil over medium-high heat. As it bubbles, the special seasoning sauce will color the broth a vibrant, deep red. The heat will quickly cook the seafood and beef, infusing the entire stew with a rich, complex flavor.

   Tip: Avoid stirring the pot too much while it boils; this helps keep the delicate pieces of soft tofu from breaking apart.
10. 10Add final aromatic garnish

    

    Just before serving, drop a generous spoonful of minced raw garlic into the center of the boiling pot. Adding fresh garlic at this late stage preserves its sharp, aromatic punch, which perfectly balances the richness of the seafood and spicy broth.

    Tip: For the most authentic taste, use freshly minced garlic rather than pre-minced varieties, as it has a much stronger aromatic profile.
11. 11Garnish with green onions

    

    As the final touch to your Seafood Soft Tofu Stew, sprinkle a handful of freshly chopped green scallions over the boiling pot. This adds a bright, fresh aroma and a pop of color that beautifully balances the rich, spicy broth.

    Tip: Add the scallions just before serving so they stay vibrant and crisp rather than becoming soggy in the residual heat.
12. 12Stir and combine the seasonings

    

    Use a metal spoon to gently stir the seasonings, minced garlic, and chopped scallions into the boiling broth. This ensures that the spicy chili paste is evenly distributed, making every bite of the stew flavorful and aromatic. Be careful not to break the soft tofu chunks into pieces that are too small.

    Tip: A gentle folding motion from the bottom up helps meld the flavors without crushing the delicate tofu.

Storage & Reheating

Burn It Off

Frequently Asked Questions