This seafood soondubu or soft tofu stew is the epitome of Korean comfort food. It’s a spicy, flavorful, umami-rich bubbling pot of stew served with soft tofu, assorted vegetables, and seafood like clams and squid.
0 Begin by preparing the anchovy clam broth. In a pot, bring water to a boil. Add dried anchovies, dried kelp, and onion. Boil for 20 minutes until the broth has reduced by half. Toss in the large clams and boil until they've opened up.
1 Remove the clams and transfer the clam meat into a blender with 2 tablespoons of broth. Blend until it forms a wet paste.
2 Strain the broth and set aside.
3 In a heavy-duty pot, like an earthenware pot, heat oil over medium-low heat. Add the white part of scallions and sauté for 2 to 3 minutes.
4 Turn the heat to the lowest setting, then add gochugaru and make sure to consistently stir for 2 to 3 minutes to prevent the chili flakes from burning.
5 Add the blended clam meat and mix it into the gochugaru. Pour in the anchovy clam broth. Stir and mix everything together well.
6 Toss in the zucchini, onions, garlic, and fish sauce. Let this boil for 2 to 3 minutes.
7 When the veggies are tender, add squid, small clams, and silken tofu. Gently break the tofu apart with a spoon. Boil for another 2 to 3 minutes.
8 Top with an egg and garnish with the green part of scallions and peppers!
