Seafood Soft Tofu Doenjang Stew (Haemul Sundubu Doenjang Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Seafood Soft Tofu Doenjang Stew (Haemul Sundubu Doenjang Jjigae)

Name: Seafood Soft Tofu Doenjang Stew (Haemul Sundubu Doenjang Jjigae)
Cuisine: South Korea
Ingredients: 5 g littleneck clams (5g); 60 g webfoot octopus (jukkumi) (60g); 1 g dried seaweed (miyeok) (1g); 10 g dried shiitake mushrooms (10g); 80 g soft tofu (sundubu) (80g); 5 g green onion (5g); 2 g Broth: dried anchovies (2g); 7 g Seasoning: doenjang (soybean paste) (7g); 10 g soybean powder (10g)

해물순두부된장찌개

Soup & stew · Boiled

Soups & stewsCourse

164kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Seafood Soft Tofu Doenjang Stew (Haemul Sundubu Doenjang Jjigae)

Not spicyNo porkNo meat or alcoholGluten-freeContains: soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

littleneck clams바지락(5g)
5 g
webfoot octopus (jukkumi)주꾸미(60g)
60 g
dried seaweed (miyeok)마른 미역(1g)
1 g
dried shiitake mushrooms마른 표고버섯(10g)
10 g
soft tofu (sundubu)순두부(80g)
80 g
green onion대파(5g)
5 g
Broth: dried anchovies육수 멸치(2g)
↔ No Broth: dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
2 g
Seasoning: doenjang (soybean paste)양념 된장(7g)
↔ No Seasoning: doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
7 g
soybean powder콩가루(10g)
10 g

Nutrition per serving

164kcal

4.63gCarbs

4.87gProtein

1.39gFat

677.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the dried anchovies in water (250g) to make the broth.
Soak the clams to remove grit and clean the webfoot octopus.
Soak the dried seaweed and dried shiitake mushrooms in water.
Dissolve the doenjang in the broth, add the clams and webfoot octopus and boil.
When the seafood is somewhat cooked, add the seaweed and shiitake mushrooms and boil.
When it boils, add the soft tofu and soybean powder and boil further, then finish with the sliced green onion on top.

💡 TipInstead of cooking soft tofu stew with a gochujang seasoning, low-sodium doenjang is used, lowering the sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.