Spicy Tofu Stew (Soon Tofu) 순두부 찌개


Extra Soft Tofu 순두부 1 pack
Beef (for stew) 소고기 50g
Shrimp 새우 10
Clams 모시조개 10
Squid 오징어 50 g
Onion 양파 1/4
Zucchini 호박 1/4
Enochi Mushroom 팽이버섯 10g
Red Chili Pepper 빨간 고추 1/2
Green Chili Pepper 풋고추 1/2
Green Onion 파 1
Garlic (chopped) 마늘 1 tablespoon
Sesame Oil 참기름 2 tablespoons
Korean Red Chili Flakes 고추가루 2 to 3 tablespoons
(depending on how spicy you want to make it)
Salt 소금 1.5 to 2 tablespoons
Pepper 후추 1 teaspoon
Water 물 2 1/2 cups
Egg 계란 1
Stone bowl 돌솥 (optional)

* You can make it with just meat (beef or pork) alone, or with your favorite seafoods or a combinations of beef, pork and seafoods. Remember cooking is not a mechanical process. You can always improvise.

(Since a few people have asked)
I personally don't like using gochujang for this dish because it takes away from that crisp spicy taste i find. it doesn't give 시원한 맛..and make it 느끼 if you understand what i mean. But it's up to you!


1. If you have live clams, put them in salt water over night in a dark place so that they spit out sand. Then, wash before cooking. (frozen seafoods should work too)

2. Dice vegetables and cut beef into small pieces.

3. Pre-heat a pot on low heat. Add sesame oil, beef and Korean chili pepper flakes and cook for 5 minutes.

4. Add onion and zucchini and season with 1 tablespoon of salt. Cook for 5 minutes. If vegetables stick to the bottom. Add a little bit of water.

5. Add water and garlic. Bring to boil on high heat.

6. Put the stone bowl on high heat to pre-heat. (if you are using it)

7. Add shrimp and squid. Cook for 3 minutes.

8. Taste and season with salt.

9. Add clams and extra soft tofu. Cook for 3-5 minutes.

* Try not to stir too much at this point as tofu is very delicate.
* If you are using live clams, you know they are cooked when the open up.

10. Transfer gently into the stone bowl. Add pepper, Enochi mushrooms, green peppers, red and green chili peppers on top.

11. Add an egg just before eating.

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