Shrimp and Soft Tofu Soup
Korean Seafood Sundubu Jjigae
Korean Seafood Sundubu Jjigae inspired this spicy and hearty Shrimp and Soft Tofu Soup.
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Main Course
Recipe Cuisine:
Asian
Servings:
8 people
Preparation Time:
15 minutes
Cooking Time:
I think everyone makes it a little bit different than each other, and this is one of my versions. This is made with shrimp, ground pork, and soft silken tofu, and it is a beloved comfort dish in our house that's perfect for chilly days or whenever you crave something soul-warming. This bubbling red stew also combines crisp Napa cabbage and earthy mushrooms in a rich, chili-infused broth. Balanced with garlic, soy, ginger, and a hint of sesame oil, each spoonful delivers a satisfying blend of spice, savoriness, and delicate sweetness. Serve it with a bowl of steamed rice or even just by itself if you are like me, who is just satisfied with the rich, nourishing flavors of the soup.
Step by Step Recipe Instruction Video:
Ingredients:
- Shrimp, peeled & deveined – 450 g / 1 lb
- Optional seafood (small clams, mussels, or squid rings) – about 225 g / ½ lb
- Ground pork – 450 g / 1 lb
- Korean silky tofu – 680 g / 2 blocks (about 340 g / 12 oz each)
- Napa cabbage, bite-sized – 300 g / 3 cups
- Mushrooms (shiitake, enoki, or wood ear), sliced – 150 g / 1½ cups
- Onion, large, thinly sliced – 150 g / 1 large
- Green onion, chopped (for garnish) – 15 g / 1 stalk
- Seafood, anchovy, or chicken broth – 960 ml / 4 cups
- Korean chili flakes (gochugaru) – 14 g / 2 tbsp (adjust to taste)
- Korean chili paste (gochujang) – 12 g / 2 tsp
- Soy sauce – 30 ml / 2 tbsp
- Fish sauce – 10 ml / 2 tsp
- Garlic, minced – 9 g / 3 cloves
- Ginger, minced – 6 g / 1 tbsp
- Sesame oil – 10 ml / 2 tsp
- Black pepper, pinch – about 0.5 g / pinch
Steps to make it:
- Heat the pot on medium and add sesame oil.
- Add sliced onions, ginger, and garlic. Stir and sauté for a minute.
- Add ground pork and stir to break it up. Stir fry until lightly browned.
- Add cut cabbage and mushrooms.
- Add broth, gochujang, and gochugaru. Stir and let it boil for 10 minutes or until the veggies are soft.
- Add fish sauce, soy sauce, and black pepper. Stir well.
- Add tofu and break it up into large chunks, and add shrimp. Cover and let it simmer for about 3 minutes.
- Adjust the flavor by adding a little bit more soy sauce if needed.
- Serve with a bowl of steamed rice on the side.
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Pairs perfectly with steamed rice, steamed buns, Korean pancakes, Homemade Kimchi, and banchan!
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
