Haemul Sundubu Jjigae

Haemul Sundubu Jjigae is the seafood version of Korea's beloved soft tofu stew — a fiery, crimson broth loaded with unctuously silken tofu, clams, prawns, and squid, finished tableside with a raw egg cracked into the still-bubbling pot. Served in a sizzling stone bowl, it is one of the great Korean one-pot dishes — simultaneously a soup, a stew, and a complete meal.

Serves: 2

Ingredients

• 300g (10.5 oz) silken or soft tofu (sundubu), in one block
• 8 clams, scrubbed
• 100g (3.5 oz) raw prawns, shell-on
• 100g (3.5 oz) squid, cleaned and sliced into rings
• 2 tbsp (30 ml) gochugaru (Korean red pepper flakes)
• 1 tbsp (15 ml) sesame oil
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 300 ml (1 1/4 cups) anchovy-kelp stock or chicken stock
• 1 tbsp (15 ml) soy sauce
• 1/2 tsp salt
• 2 spring onions, sliced
• 2 eggs (1 per serving)
• Steamed white rice, to serve

Instructions

1. Heat sesame oil in a dolsot (stone pot) or heavy saucepan over medium heat. Add garlic and onion and cook 2 minutes until softened.
2. Add gochugaru and stir-fry 1 minute until the oil turns deep red and fragrant.
3. Pour in the stock, add soy sauce and salt. Bring to a boil.
4. Add clams and cook for 2 minutes. Add prawns and squid.
5. Spoon in the soft tofu in large rough chunks — do not break it up too finely; large silky pieces are traditional.
6. Bring back to a vigorous boil. Cook 3–4 minutes until the clams open, prawns are pink, and squid is just tender. Discard any clams that do not open.
7. Crack one egg per serving into the stew just before serving — the residual heat will gently cook the yolk. Scatter with spring onion.
8. Serve immediately in the cooking vessel with steamed rice.

Cook's Notes: The egg yolk should ideally be soft when eaten — serve the pot the moment you crack the egg. If using frozen seafood, thaw fully and pat dry to avoid diluting the broth. Sundubu (extra-soft tofu) comes in tubes at Korean grocery stores — this is the traditional format.