Savory Sundubu-Jjigae - Soft Tofu Stew with Vegetables and Seafood

Sundubu-jjigae is a Korean stew that is hearty, spicy and delicious. It is a perfect comfort food for cold winter nights, and can be made with a variety of ingredients. This recipe features soft tofu, vegetables, and seafood, but you can swap the seafood for meat if you prefer.

Ingredients:

• 1 pack of soft tofu
• 1/2 onion, sliced
• 1/2 zucchini, sliced
• 4-5 fresh shiitake mushrooms, sliced
• 3-4 garlic cloves, minced
• 1/2 cup of mixed seafood (shrimp, squid, and/or clams)
• 2 cups of anchovy or chicken broth
• 1 tablespoon of Korean chili flakes (gochugaru)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 green onion, chopped

Start by preparing the vegetables. Slice the onion, zucchini, and shiitake mushrooms. Mince the garlic. Heat up a pot and add a tablespoon of sesame oil. Fry the vegetables and garlic until they are slightly softened. Add the mixed seafood and stir-fry for a minute.

Add the anchovy or chicken broth to the pot and bring it to a boil. Add the chili flakes and soy sauce, and let it simmer for 5 minutes. Cut the soft tofu into small cubes and add them to the pot. Let the stew simmer for another 5 minutes until the tofu is cooked through.

Garnish with chopped green onion and serve the Sundubu-jjigae hot with a bowl of rice.