Tuesday, September 11, 2012

Haemul Soondubu Jjigae - Seafood Soft Tofu Stew

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My biggest regret this month is to miss the audition for the Spicy eating challenge at BCD Tofu House sponsored event at the Ktown Food Fest. OMgoodness, I would have totally owned it. But I didn't know there was an audition. I thought...I thought... ahhh. I missed my chance to win an iPad!! There were other contests like choco pie eating, but I can almost imagine choking down chocolate covered dry pieces of bread. bleh...

Anyhoo, I can make my own Soft tofu soup and eat it. Wuah wuah. Although, BCD's hot stone pot rice is soo fluffy and delicious. Something I can't make at home, unless I burn down my house.

Here's a short human body fact for today. I promise a more substantial, interesting and intellectual story next time...unless you guys really don't like reading too many words :p

FACT: 250,000 pores that exist on the soles of the feet secret almost 1/4 cup of sweat every day
Now I know why my feet smells like flowers.... :)

Haemul Soon dubu - Seafood Soft Tofu
Makes 2 servings

8oz clams
4oz medium shrimps
1 bunch green onion
1 pack (110oz) soft tofu
1 egg

2 tbsp oil
1 tbsp Korean Chili powder (gochugaru)
1 tbsp garlic minced
1 tbsp soy sauce
salt and pepper
1 tsp sesame oil

  1. Heat pot with 2 tbsp oil on high heat, and add the gochugaru, minced garlic and soysauce. Fry that up and it should resemble a paste. 
  2. Add 1/2 cup water (not too much okay?).
  3. Add in the clams and shrimp. Wait until the water starts boiling... 
  4. Then add in the packet of soft tofu. 
  5. Taste and if needed, you can add a pinch of salt. Let that boil for 5 mins.
  6. Add a pinch of pepper, crack in an egg and add 1 tsp sesame oil. And you're good to go!


  1. This looks SO damn good. I keep forgetting to not read food blogs late at night. Does the tofu break up by itself when it cooks? Can the seafood be omitted or would the soup be tasteless without it?
    - fiona

    1. Thanks! I know what you mean, my google reader has like 2984 blogs. Too many unread posts! Actually you spoon in the tofu in huge chunks from the packet and it doesn't break up when you cook it. Or the one I buy comes in a plastic tube so I squeeze it out in 3 sections. You don't want little bits of tofu, which happens if you stir it around too vigorously.

      You can omit the seafood and add meat instead (fry with oil first). Or if totally veg, I would add mushroom for umami and sub in diced zucchini and onions. I usually make it vegetarian too, although I then use dried anchovies or kelp too.