Filled with ingredients from the sea, soondubu jjigae warms the soul with its spicy, tangy, and smoky flavors. It’s the perfect comfort food to enjoy throughout the cold season – and is very easy to make!
Soondubu is one of Korea’s most popular dishes and one I crave every time I want briny, sour, and pungent flavors. The stew is made of shellfish and melt-in-your-mouth curds of soft tofu, and served in a spicy anchovy broth peppered with Korean chili flakes.
Put the kelp in a small pot along with the water and dried anchovies.
Bring the water to a boil and remove the kelp from the pot.
Drain the broth through a sieve and throw away the anchovies. Sir in the soy sauce and salt.
Stir sesame oil, Korean chili flakes, and garlic. Then add the anchovy broth and squash.
Add the shellfish, stir and cook for 3-4 minutes, until the shellfish is cooked through.
Turn the heat off and top the stew with chopped scallions. Serve with rice.