Haemul Sundubu Jjigae

Haemul Sundubu Jjigae: Seafood Soft Tofu Stew

Haemul Sundubu Jjigae is a beloved Korean stew that brings together the delicate textures of silken tofu (sundubu) and the briny flavors of assorted seafood in a spicy, umami-rich broth. The term “sundubu” refers to unpressed tofu with high water content, offering a custard-like consistency that contrasts beautifully with the chewiness of seafood.

The preparation begins with a flavorful broth made from dried anchovies and kelp, which serves as the base. To this, Korean chili flakes (gochugaru), garlic, and soy sauce are added, creating a deep, spicy flavor profile. An assortment of seafood, such as shrimp, clams, and mussels, is then incorporated, infusing the stew with oceanic richness. The silken tofu is gently added, allowing it to absorb the flavors without breaking apart. Often, a raw egg is cracked into the bubbling stew just before serving, adding an extra layer of richness.

This stew is traditionally served in a hot stone pot, keeping it warm throughout the meal, and is accompanied by steamed rice and various side dishes (banchan). Its spicy and savory notes make it a perfect comfort food, especially during colder months.