Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)

Rating

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Keywords

해물 순두부찌개, 해물순두부, 순두부, 순두부찌개, 찌개, korean food, Korean recipes, Korean spicy soft tofu stew, Korean stew, Korean tofu stew, Korean tofu stew with seafood, seafood tofu stew, silken tofu recipe, soft tofu recipe, soondubu, soondubu jjigae, soondubujjigae, spicy stew, sundubu chigae, sundubu jjigae, tofu stew

Ingredients

• 2 tubes soft tofu (or 22 ounces silken tofu)
• 2 to 3 large deveined shrimp in the shell, rinsed
• 6 fresh shucked or shucked frozen oysters, rinsed
• 4 to 6 fresh mussels, cleaned and rinsed
• 2 eggs
• ¼ cup (about 1 ounce) chopped onion
• 1 large king oyster mushroom (or ½ cup of any mushrooms), chopped
• 1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped
• 2½ cups anchovy kelp stock (or vegetable stock, or beef or chicken broth)
• 2 tablespoons fish sauce (or salt to your taste)

Categories

• Main dish

Cuisine

• Korean