Recipe Korean Soft Tofu Stew

This Korean Soft Tofu Stew recipe is the best dish you could have while snuggling in on a cold and rainy night. As the name suggests, this dish is a classic Korean stew made with soft (uncurdled) tofu. The tofu used for this popular soup is soft and silky in texture, and is extremely popular for a reason!

There are many ways to cook this flavourful soup, with chicken, pork, beef etc. Today, this Korean Soft Tofu Stew recipe will teach you how to make the seafood version of this dish. But if you can’t eat seafood, feel free to replace the seafood ingredients with your own choice of protein or vegetables!

Ingredients:

• Soft Tofu Stew

• • 350g Korean soft tofu (sundubu)
  • 110g littleneck clams, cleaned
  • 3 medium banana prawns (80g), head, shells, and guts removed
  • 100g of enoki mushrooms, bottom 4-5 cm stem removed and rinsed briefly in cold running water
  • 45g oyster mushrooms or shimeji mushrooms, rinsed and separated by hand
  • 2 small shiitake mushrooms (20g), cleaned, stem removed and thinly sliced
  • (optional) 1 egg
  • 1 stalk of spring onion (10g), diagonally thinly sliced

• Korean Stew Base

  • 355 ml dried kelp and anchovy stock
  • 1 Tbsp cooking oil – I used rice bran oil
  • 1 Tbsp Korean chilli flakes (gochugaru)
  • 1 tsp minced garlic
  • 1/2 tsp soy sauce
  • 1/4 tsp fine sea salt (or more to taste)
  • A few sprinkles of ground black pepper
  • A dash (about 1 tsp) of sesame oil

Instructions:

1. Pour the cooking oil and add the chilli powder, garlic and soy sauce in a pot and cook over medium heat. Leave it to cook for roughly one minute. Be sure to stir the mixture thoroughly to avoid burning the chilli powder.
2. Toss in the clams and shrimps. Quickly coat them with the chilli powder mixture thoroughly.
3. Pour the dried kelp and anchovy stock into the pot. Leave it to boil over medium to medium-high heat (about two to three minutes). Add the salt and stir the stew.
4. Add the tofu, mushrooms and eggs and cook for one to two minutes.
5. Finish it off with some black pepper and sesame oil to season, and some green onions on top to garnish. Remove from heat and serve alongside a warm bowl of steamed rice, enjoy!

If you enjoyed this recipe, check out our recipes on other types of Korean stews: Seafood Bean Paste Jjigae and Kimchi Soup. Besides that, you might enjoy our recipes on other classic Korean dishes, too. You can find recipes on how to make Japchae, Korean Spicy Sausage Stew, Korean Sea Snail with Thin Noodles, and more!

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