A vibrant, comforting Korean stew featuring silken tofu , assorted seafood , and gochugaru (Korean red pepper flakes) in a savory anchovy-kelp broth . The bubbling red pot is often topped with a raw egg and enjoyed with a bowl of steamed rice.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Broth
1 cup water
3 dried anchovies (guts removed)
1 piece dried kelp (2" square)
Optional: 1 dried shiitake or small piece of onion for depth
Main Stew
300 g silken tofu (sundubu)
½ small zucchini, julienned
¼ small onion, thinly sliced
2 cloves garlic, minced
1 scallion, sliced (white and green parts separated)
½ cup mixed seafood (e.g. mussels, squid, shrimp, clams)
1 egg (optional, for topping)
1 tbsp neutral oil (e.g. vegetable or grapeseed)
1 tsp sesame oil
Seasoning Paste
1 tbsp gochugaru (Korean red pepper flakes – adjust for spice level)
½ tsp gochujang (Korean chili paste)
1 tbsp soy sauce
½ tsp sugar
¼ tsp salt (to taste)
Make the broth
1
In a small pot, add water, dried anchovies, kelp, and optional mushroom/onion.
Bring to a simmer and cook uncovered for 10 minutes.
Remove anchovies and kelp. Set broth aside and keep warm.
Prep the base
2
In a ttukbaegi (Korean clay pot) or small saucepan, heat neutral oil over medium.
Add garlic, white parts of scallions, and onion. Sauté until fragrant (2 mins).
Stir in the seasoning paste: gochugaru, gochujang, soy sauce, sugar, and a splash of broth to bloom the spices. Sauté 1 minute more.
Build the stew
3
Pour in 1.5–2 cups of the prepared broth.
Add zucchini and cook for 3–4 minutes.
Add seafood and simmer until just cooked (about 3–5 minutes).
Gently spoon in chunks of silken tofu — do not stir vigorously to preserve its texture.
Finish and serve
4
Crack an egg into the center of the bubbling stew (optional).
Drizzle sesame oil on top and garnish with remaining green scallion.
Serve boiling hot , ideally in the same clay pot, with steamed white rice and kimchi on the side.
Serving Tips
5
Eat with a hot bowl of rice .
Optional sides: kimchi, pickled radish, seasoned spinach (sigeumchi-namul), and seaweed sheets.
Can be enjoyed solo or as part of a Korean banchan spread.
Variations
6
Meat version: Use ground pork or beef instead of seafood.
Vegan: Use mushroom broth, skip the anchovies and seafood, and add mushrooms, tofu, and zucchini.
Extra umami: Add a spoon of fermented shrimp paste or dashima powder.
Ingredients For the Broth
1 cup water
3 dried anchovies (guts removed)
1 piece dried kelp (2" square)
Optional: 1 dried shiitake or small piece of onion for depth
Main Stew
300 g silken tofu (sundubu)
½ small zucchini, julienned
¼ small onion, thinly sliced
2 cloves garlic, minced
1 scallion, sliced (white and green parts separated)
½ cup mixed seafood (e.g. mussels, squid, shrimp, clams)
1 egg (optional, for topping)
1 tbsp neutral oil (e.g. vegetable or grapeseed)
1 tsp sesame oil
Seasoning Paste
1 tbsp gochugaru (Korean red pepper flakes – adjust for spice level)
½ tsp gochujang (Korean chili paste)
1 tbsp soy sauce
½ tsp sugar
¼ tsp salt (to taste)
Directions Make the broth
1
In a small pot, add water, dried anchovies, kelp, and optional mushroom/onion.
Bring to a simmer and cook uncovered for 10 minutes.
Remove anchovies and kelp. Set broth aside and keep warm.
Prep the base
2
In a ttukbaegi (Korean clay pot) or small saucepan, heat neutral oil over medium.
Add garlic, white parts of scallions, and onion. Sauté until fragrant (2 mins).
Stir in the seasoning paste: gochugaru, gochujang, soy sauce, sugar, and a splash of broth to bloom the spices. Sauté 1 minute more.
Build the stew
3
Pour in 1.5–2 cups of the prepared broth.
Add zucchini and cook for 3–4 minutes.
Add seafood and simmer until just cooked (about 3–5 minutes).
Gently spoon in chunks of silken tofu — do not stir vigorously to preserve its texture.
Finish and serve
4
Crack an egg into the center of the bubbling stew (optional).
Drizzle sesame oil on top and garnish with remaining green scallion.
Serve boiling hot , ideally in the same clay pot, with steamed white rice and kimchi on the side.
Serving Tips
5
Eat with a hot bowl of rice .
Optional sides: kimchi, pickled radish, seasoned spinach (sigeumchi-namul), and seaweed sheets.
Can be enjoyed solo or as part of a Korean banchan spread.
Variations
6
Meat version: Use ground pork or beef instead of seafood.
Vegan: Use mushroom broth, skip the anchovies and seafood, and add mushrooms, tofu, and zucchini.
Extra umami: Add a spoon of fermented shrimp paste or dashima powder.
Spicy Korean Haemul Sundubu Jjigae
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