🫕 Korean Soft Tofu Pot (Sundubu Jjigae 순두부찌개) Super detailed recipe + warm Hong Kong tips from our editor

Korean soft tofu hot pot "Sundubu Jjigae" is the ultimate comforting winter soup. The soft and tender tofu soaks up the spicy broth, while the seafood and pork are bursting with flavor! The ingredients are easy to find in Hong Kong, so I highly recommend it for late-night snacks, two-dish meals, and a must-have for lazy weekends! 🦐🥚🍲

Essential ingredients (serves 1-2)

• 300–350g silken/soft tofu (one Korean silken tofu is best)

• 40–70g pork belly/minced pork (can be substituted with beef or vegetarian)

• 7–10 clams

• 3-4 baby shrimps/2 small squid (optional)

• 1 egg

• 1/4 onion (chopped)

• 1 tablespoon minced garlic

• 1 scallion (cut into white and green pieces)

• 1–1.5 tablespoons Korean chili powder

• 1 tablespoon Korean soy sauce

• 1/2 tablespoon ginger paste

• 1.5–2 tablespoons salad oil

• 400–500ml chicken broth/kelp broth (vegetarian clear broth/cabbage broth)

• 60g enoki mushrooms or other mushrooms (you can add sliced ​​shiitake mushrooms or oyster mushrooms)

Detailed cooking process

1️⃣ First, boil kelp, dried anchovies and white radish slices for 10 minutes to make the broth base (or use instant chicken broth/clear soup).
2️⃣ Heat oil in a pan and sauté chopped onion, scallion whites, minced garlic, and grated ginger.
3️⃣ Add pork belly slices/minced pork and stir-fry until it changes color. If you want to make a kimchi version, add kimchi and stir-fry briefly at the same time.
4️⃣ Add chili powder and soy sauce and stir-fry until the red oil aroma comes out.
5️⃣ Pour in broth and bring to a boil, then add clams, shrimps, squid, etc. (if desired).
6️⃣ Sprinkle the soft tofu (do not cut it too finely, scoop it out directly with a spoon), add mushrooms, and boil for about 4-6 minutes until the seafood is cooked and the clams are open.
7️⃣ Add salt and sugar to taste and boil again.
8️⃣ As a final step, beat the egg into the center of the soup, sprinkle with chopped green onions, and boil for another 2 minutes while still warm.

Editor's Tips

• The pork is fried until crispy and the soup base is more delicious, and the tofu added at the end is not easy to break.

• When the soup is boiling, you can crush the tofu with a spoon to make the soup thicker and smoother.

• If you prefer spicy food, reduce the amount of chili powder as needed; for vegetarian dishes, you can use all vegetables and vegetarian broth without meat or seafood.

• It is best served with rice, and garnishing with sesame oil or seaweed will enhance the taste.

• If you like it more authentic, use a small casserole when serving, which keeps it hot for a long time and makes you feel refreshed while eating!

A bowl of bubbling hot and spicy soft tofu hotpot, soaked in the essence of the spicy broth, every bite is tender and warming. Whether it's a daily dinner or a late-night snack, you can have the happiness of a Korean drama protagonist at home! 🍲🦐🥚

🦑🦐 Korean Soft Tofu Hot Pot (Sundubu Jjigae 순두부찌개) Recipe + Hong Kong-inspired Ideas

Love the freshness of seafood? Sundubu is perfect for grabbing whatever seafood you want, and the broth is incredibly rich and boundless! We'll show you several combinations, each with its own signature flavor. Using readily available Hong Kong ingredients, they're incredibly versatile and delicious:

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Essential ingredients (for 2-3 people)

• Korean soft tofu/smooth tofu 300-350g

• Basic soup stock: kelp + dried anchovies + white radish / 400ml instant chicken soup

• 1 scallion, 1/4 onion, minced garlic, minced ginger

• 1.5 tablespoons Korean chili powder / 1 tablespoon chili paste

• 1 tablespoon Korean soy sauce

• 2 tablespoons salad oil

• 1 egg

Seafood Variations

1. All-Seafood Edition (Sea and Land)

• 10 clams

• 4-6 fresh shrimp (shrimp in shell are sweeter; you can add 3-5 scallops and squid rings each)

• 3-5 small squid rings / 6 baby cuttlefish

• Yellow croaker fillets/cod fillets 2-3 pieces Instructions: First, sauté onions, scallion whites, and minced garlic, then add chili powder/sauce. Bring the soup to a boil, then add scallops, fish fillets, and shrimp. After 3 minutes, add clams and squid. Finally, bring the tofu and mushrooms to a boil, then add the egg.

2. Scallops and shrimp in shell (double fresh)

• 6-8 frozen scallops (or cut in half)

• 4 large prawns/grass prawns can be used as an alternative. Method: Sauté the prawn shells in the boiling soup base, add the scallops in the last 2 minutes to retain a semi-cooked texture, add the tender tofu at the same time, and boil until the egg is cooked.

3. Cuttlefish + Mussels + Clams "Assorted"

• 8-10 cuttlefish rings, 8 mussels, 6-8 clams. Method: First, stir-fry the cuttlefish with ginger wine (to remove the fishy smell), then add the mussels, clams and tofu into the soup and cook until cooked; finally add the eggs and chopped green onions into the pot, and the soup will be very fresh and not fishy.

4. Hong Kong-style Abalone Deluxe

• 1 small can of abalone slices (cut into thick slices), 2-3 scallops, 2-3 fresh shrimps. Instructions: Before cooking the soup, heat the pan and stir-fry the abalone slices and scallops until fragrant, then add the soup and the egg last. The taste is chewy and rich.

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Editor's Personal Tips

• All seafood should not be cooked for too long, otherwise it will shrink and become hard.

• First, sauté the garlic, scallions, and chili powder, then add the soup and seafood in batches. It will be more perfect if you put the ingredients in layers.

• You can use canned water as the soup base for abalone and scallops, which can directly increase the flavor by two levels.

• If you want a richer taste, you can add kimchi, shredded seaweed, and finally sprinkle with sesame oil.

The best thing about Korean soft tofu hot pot is its flexibility. You can choose the ingredients tonight. Whether you eat alone or treat others, it's really sincere. 🦑🦐🥚🍲