Sundubu Haemul Jjigae

Sundubu Haemul Jjigae is a comforting Korean stew featuring soft tofu and an array of fresh seafood, simmered in a spicy and savory broth. This dairy-free dish is perfect for seafood lovers looking for a hearty and nutritious meal.

Ingredients

• Silken tofu - 300 grams
• Water - 500 ml
• Vegetable broth - 250 ml
• Shrimp - 100 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced
• Clams - 100 grams, cleaned
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Miso paste (optional) - 1 teaspoon
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or enoki) - 50 grams, sliced
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add minced garlic and sauté until fragrant.
2. Stir in gochugaru and cook for an additional minute to release its flavor.
3. Pour in the vegetable broth and water, and bring to a gentle boil.
4. Add the shrimp, squid, and clams to the pot. Cook for about 5-7 minutes until the seafood is cooked through.
5. Add the sliced zucchini and mushrooms, cooking for another 3-5 minutes until tender.
6. Gently add the silken tofu into the pot, breaking it up slightly with a spoon. Simmer for another 5 minutes.
7. Stir in the soy sauce, miso paste (if using), and season with salt and pepper to taste.
8. Finish by adding the chopped green onions and simmer for another minute before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood and tofu, supporting muscle health.
• Contains antioxidants and anti-inflammatory properties from garlic and gochugaru.

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