Soup & Stew

Seafood Soft Tofu Doenjang Stew

Name: Seafood Soft Tofu Doenjang Stew
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 5 g Manila clams; 60 g Baby octopus (jukkumi); 1 g Dried seaweed (miyeok); 10 g Dried shiitake mushrooms; 80 g Soft tofu (sundubu); 5 g Green onion; 2 g Dried anchovies; 250 g Water; 7 g Doenjang (soybean paste); 10 g Soybean powder

해물순두부된장찌개

A soft tofu stew with baby octopus, clams, seaweed and shiitake, seasoned with doenjang and soybean powder instead of chili paste. Using doenjang in place of a gochujang base lowers the sodium.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

📝 Step-by-Step Instructions

Simmer the anchovies in 250 g of water to make the broth.

Seafood Soft Tofu Doenjang Stew — step 1

Purge the clams and clean the baby octopus.

Seafood Soft Tofu Doenjang Stew — step 2

Soak the dried seaweed and shiitake in water.

Seafood Soft Tofu Doenjang Stew — step 3

Dissolve the doenjang in the broth and boil with the clams and octopus.

Seafood Soft Tofu Doenjang Stew — step 4

When the seafood is mostly cooked, add the seaweed and shiitake and simmer.

Seafood Soft Tofu Doenjang Stew — step 5

When it boils, add the soft tofu and soybean powder, simmer a little longer and top with sliced green onion.

Seafood Soft Tofu Doenjang Stew — step 6

📊 Nutrition Facts (per serving)

163.6Calories (kcal)

4.63 gCarbs

4.87 gProtein

1.39 gFat

677.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.