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Haemul Sundubu-jjigae
Jeju-do — Mother recipe · ar de en es fr it ja pt ru zh
A creamy broth of soft tofu enriched with a variety of seafood, served hot in a round pot.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400g of soft tofu
- 250g mixed seafood (clams, shrimp, squid)
- 1 jarred red pepper sliced
- 1 thinly sliced pearon
- 3 diced white radishes
- 2 tablespoons finely chopped kimchi
- 2 crushed garlic cloves
- 2 small dried chili peppers
- 1 teaspoon grated fresh ginger
- 300ml vegetable broth
- 2 tablespoons cooking oil
Method
- In a large pan, heat the oil and sautee the pearon, white radish, and garlic for about 5 minutes.
- Add chopped kimchi, dried chili peppers, grated ginger, and cook for another two minutes.
- Pour in the vegetable broth and bring to a boil. Add cubed soft tofu and simmer for 5 minutes.
- Add mixed seafood and jarred red pepper slices, and cook until the seafood is done (about 3-4 minutes).
- Serve immediately in warm round pots.
The story
Haemul Sundubu-jjigae is a specialty of Jeju Island, where the rich sea and fertile land led to the creation of this unique dish. Its popularity has quickly spread throughout Korea thanks to its authentic and invigorating taste.
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