Korean Seafood Tofu Soup (Soondubu Jjigae)

May 15, 2023May 15, 20230 1
Korean Seafood Tofu Soup (Soondubu Jjigae)
in Soup

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 cups chicken broth
4 pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes ( gochugaru )
1 zucchini , cubed
1/2 cup chopped onion
1/2 cup kimchi
2 serrano chile peppers , chopped ( optional )
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 packages extra-soft tofu
10 shrimp , peeled
5 mussels
5 clams
1/2 cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs ( optional )
2 tablespoons chopped green onion , or to taste ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
246
Sugar
5g
Fat
12g
Korean Seafood Tofu Soup (Soondubu Jjigae) is a popular Korean dish that is often enjoyed as a hearty and healthy meal. The soup is rich in flavor and features a combination of tender tofu, succulent seafood, and savory pork belly. The addition of spices like Korean red pepper flakes (gochugaru) lends a unique kick to the soup, while the vegetables and tofu add a subtle sweetness. This soup is also known for its health benefits, as it's high in both protein and vitamins and minerals. It's perfect for anyone looking for a satisfying and nutritious meal that's also easy to prepare.

Instructions

1.Place the chicken broth, kelp, and anchovies in a large pot over medium-high heat. Bring to a boil and reduce the heat to low. Simmer for 15 minutes.
2.Meanwhile, heat a nonstick skillet over medium-high heat. Add the pork belly and cook until browned and crispy. Remove from the skillet and set aside.
3.Add the red pepper flakes to the skillet and cook for 30 seconds until fragrant.
4.Strain the chicken broth and discard the kelp and anchovies.
5.Return the broth to the pot and add the pork belly, zucchini, onion, kimchi, serrano chile peppers (if using), ginger root, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
6.Cut the tofu into large cubes and add to the pot. Add the shrimp, mussels, clams, mushrooms, and garlic. Simmer for 5-7 minutes until the seafood is cooked through.
7.If using eggs, crack the eggs into the soup and cover the pot. Cook for 3-5 minutes until the eggs are set.
8.Serve the soup hot, garnished with chopped green onion.

PROS

Korean Seafood Tofu Soup (Soondubu Jjigae) is a protein-packed soup that is both flavorful and comforting.

It’s low in calories and high in nutrients, making it a healthy option for any meal.

CONS

This soup contains seafood and pork belly, which may not be suitable for certain dietary restrictions.

The Korean red pepper flakes (gochugaru) add heat to the soup, which may not be to everyone’s taste.

HEALTH & BENEFITS

Korean Seafood Tofu Soup (Soondubu Jjigae) is high in protein and packed with nutrients.
The tofu provides plant-based protein while the seafood and pork belly add animal-based protein. The soup is also high in vitamins and minerals, including vitamins B12 and D, iron, and magnesium.
The Korean red pepper flakes (gochugaru) have anti-inflammatory properties and may aid in digestion.

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