Soondubu Jjigae (Korean Soft Tofu Soup)

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Holly Ford

Ingredients

For anchovy stock

  • 3
    cups water
  • 5-6
    Large dried anchovies
  • 1
    dried sea kelp
    medium size
  • 2
    tablespoons oil
  • 1/3
    cup Asian leek or green onion
    chopped
  • 2
    tablespoons Korean chili flakes (gochugaru)
  • 1/2
    small onion
    chopped
  • 1/2
    cup kimchi
    chopped
  • 1
    lb silken tofu
  • 1/2
    zucchini
    sliced
  • 1/2
    lb frozen boiled whole clam
  • 6
    whole shrimp (medium size)
    deveined
  • 1
    tablespoon Korean soup soy sauce
  • 2
    teaspoons Korean anchovy sauce
  • more
    chopped green onion
    to garnish

Instructions

1
Soak frozen clam in cold water for 5 minutes and drain.
2
To devein whole shrimp, stab toothpick between the joint and pull upward gently. Ta-da! Your shrimp is deveined!
3
Cmbine dried anchovies and dried sea keep with water in a pot. Bring to boil and simmer for 4 minutes. Reserve the stock.
4
Heat oil in a pot over low heat. Add leek (or green onion) and korean chili flakes and stir for 1 minute.
5
Add onion, garlic, and kimchi and stir-fry for 1-2 minutes over medium heat until soft.
6
Add tofu and cut into big chunks with a spoon.
7
Add zucchini, shrimp, and clam.
8
Pour anchovy stock until it barely covers the tofu and seafood, about 1-3/4 cup. Stir gently.
9
Bring the stew to boil and simmer over medium low heat for 4-5 minutes.
10
Season the soup with korean soup soy sauce and anchovy sauce.
11
Taste the broth and season more with salt if needed. Sprinkle green onion at last.
12
Sprinkle green onion at last.
13
Serve hot with rice and side dishes (banchan).
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Soak frozen clam in cold water for 5 minutes and drain.