When we make homemade tofu, we always pay attention to the soft tofu stage before the firm tofu is finished.
It is sundubu, the soft tofu that forms before the tofu is pressed into firm tofu. At this stage, the tofu is still very soft and delicate, and it is mixed with some of the warm liquid from the tofu-making process.
When we make moodubu, or firm homemade tofu, we do not simply pass over this soft tofu stage. We carefully scoop out some of the fresh sundubu and set it aside before pressing the rest into firm tofu.
We use this fresh sundubu to make one of our favorite Korean comfort foods: seafood sundubu jjigae.
Homemade sundubu may not have the same smooth and soft texture as store-bought sundubu. However, we find that it has a deep, savory soybean flavor that is difficult to describe in words. It has a warm, rich taste that makes this simple stew feel special.
What We Need
This recipe makes about 3~4 servings.
- About 3 cups fresh sundubu (soft tofu)
- 1 cup mixed seafood
- 1½ small onions
- ½ tablespoon minced garlic
- 1 tablespoon chopped green onion
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 2 teaspoon Korean soup soy sauce (gukganjang)
- 1 teaspoon sesame oil
- 1 teaspoon cooking oil
- 1½ cups water or broth
- Salt, if needed
We can use fresh or frozen seafood. Shrimp, squid, clams, mussels, or a simple mixed seafood package all work well.
Step 1: Make the Spicy Onion Base
First, we finely chop the onions.
We put the onions into a pot and add the sesame oil, cooking oil, minced garlic, gochugaru, and 2 teaspoon of gukganjang.
We cook everything over low heat until the onions become soft and slightly transparent.
This step is important. We do not want the gochugaru to burn. If the heat is too high, the red pepper flakes can burn quickly and give the stew a bitter taste.
Cooking the onions and gochugaru slowly in oil also gives us a simple spicy oil base. We do not need to buy separate chili oil for this recipe.
Step 2: Add the Broth and Seafood
When the onions are soft, we add 1½ cups of water or broth.
We bring the soup to a boil and let it cook for another 3–4 minutes.
Next, we add the cleaned seafood.
We let the seafood cook until it is almost done. The exact cooking time depends on the type and size of seafood we use.
Step 3: Add the Fresh Sundubu
Now comes the best part.
We gently add the fresh sundubu to the bubbling soup.
Because fresh sundubu is very soft, we try not to stir it too much. We want to keep some of those soft, tender pieces instead of breaking them apart completely.
We let the stew cook for another 3–4 minutes.
Then we taste the broth. If it needs more seasoning, we add a little salt or gukganjang.
Finally, we add the chopped green onion and turn off the heat.
Why We Like Using Fresh Sundubu
When we make homemade moodubu, the sundubu stage is part of the process that we especially enjoy.
How to Make Homemade Tofu Without Nigari
The soft tofu forms naturally before the tofu is pressed into a firm block. We carefully scoop some out at this stage and prepare it separately.
The texture of homemade sundubu may not be as smooth and soft as the sundubu we buy at a store. But for us, the difference is in the flavor.
Homemade sundubu has a nutty, savory soybean taste and a depth of flavor that is hard to put into words. When we add it to spicy seafood broth, that natural flavor gives the stew a special homemade taste.
For us, this is one of the best parts of making tofu at home. We get firm tofu for our regular dishes, while also setting aside fresh sundubu for a warm bowl of jjigae.
Our Simple Cooking Tip
The most important part of this recipe is controlling the heat when cooking the gochugaru.
We keep the heat low while cooking the onions, garlic, and red pepper flakes with the oils. If the pepper flakes burn, the stew can taste bitter.
Once we add the water or broth, we can increase the heat and bring the soup to a boil.
We also add the seafood before the sundubu because seafood usually needs more cooking time. The fresh sundubu only needs a few minutes in the hot broth.
This simple order gives us a warm and flavorful Korean stew without buying prepared chili oil.
A Warm Bowl from Homemade Tofu
We usually serve seafood sundubu jjigae hot with a bowl of steamed rice.
The combination of spicy broth, seafood, soft tofu, and rice makes a simple but satisfying Korean meal.
For us, the best part is knowing that the sundubu came directly from making moodubu at home. We carefully set it aside during the tofu-making process, then turn it into a comforting meal.
The texture may not be quite as silky as store-bought sundubu, but the rich soybean flavor and deep homemade taste make it something we truly enjoy.
That is one of the things we enjoy most about making food at home: we can enjoy different stages of the same cooking process.
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