Silken Tofu Stew with Seafood


Preparation info

  • Serves

    2 to 4

    • Difficulty


Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

By Sohui Kim

Published 2018

  • About

This is one of the best uses of silken tofu ever and one of my favorite Korean stews: It’s creamy, slightly spicy, and thoroughly satisfying. In any city with a Koreatown, you’ll find at least one restaurant that specializes only in soondubu, with soft pillows of tofu in a slightly spicy, savory broth, supplemented with beef, pork, chicken, or seafood, which to me is the classic variation. If you can find freshly made silken tofu, by all means use it, otherwise just use the best quality you can find. Same goes for the seafood, and try not to limit yourself to just one kind—a mix of shrimp, squid, cleaned clams, and mussels will add another dimension to your soondubu.