Today I am going to be making a fantastic Korean dish called haemul sundubu!
Haemul-sundubu (or soondubu chigae, soon du boo, soo do boo, soondubu jjigae) is made with soft tofu! This is very important! Make sure you don't buy the firm tofu when making this recipe or the consistency will be wrong~There are a couple types of soft tofu you can buy. One you could squeeze out of something that resembles a tube, or one that is in a rectangular package! Both are okay, so don't be afraid of the ones in the tube!
I am using a Korean clay pot! Clay pots are good because it keeps the dish warm for a very long time, so you can have a warm meal the entire time you eat! However, it does take a while longer for it to heat up than a regular pot, so if you're on a time crunch it might not be the best option!
Ingredients:
1 pack (340g) of soft tofu
1/2 cup of kelp and anchovy broth
1/3 cup of chopped squash
1/3 cup of seafood medley
2 fresh shrimps
1/2 cup of kimchi
1/2 cup of onion
1.5 tablespoon red pepper flake
1/2 tablespoon of sesame oil
1 tablespoon of fish sauce
1 tablespoon of garlic
1 cup of chopped scallion
1/2 cayenne red pepper
1 egg
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