Sundubu Hwe

Introduction to Sundubu Hwe

Sundubu Hwe is a traditional Korean dish that combines silky tofu with a variety of seafood in a rich and flavorful broth. Originating from the coastal regions of Korea, this dish is known for its comforting nature and balance of textures. In Korean, "Sundubu" translates to "soft tofu" and "Hwe" means "raw", indicating the typical inclusion of seafood or other uncooked ingredients.

The origins of this dish date back centuries, with Korean coastal communities utilizing fresh catches from the sea and combining them with local produce like tofu. This creation allowed the locals to enjoy a protein-rich, nourishing meal with ingredients readily available to them. As Korea developed, Sundubu Hwe spread across the country and became a much-beloved meal enjoyed in various restaurants and households.

Ingredients

• Soft tofu - 400g
• Assorted seafood (shrimps, clams, squid) - 300g
• Korean red chili powder (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Garlic, minced - 2 cloves
• Onion, sliced - 1 medium
• Spring onion, chopped - 2 stalks
• Sesame oil - 1 tablespoon
• Fish sauce - 1 tablespoon
• Water or broth - 3 cups
• Egg - 1 per serving (optional)
• Salt and pepper to taste

Preparation

1. Begin by slicing the onion and chopping the spring onion. Mince the garlic to release its aromatic flavor.
2. Prepare your seafood by cleaning it thoroughly. If using shrimps, remove the shells and devein them. For clams, wash them to remove any sand, and for squid, slice into rings.
3. In a pot, add the water or broth and bring it to a gentle boil.

Cooking Process

Step 1: Sautéing the Aromatics

In a heated pan, add the sesame oil. Once heated, sauté the minced garlic and sliced onion until they become translucent and fragrant. This step helps to build a flavorful base for the broth.

Step 2: Building the Flavor

Add the sautéed aromatics to the boiling water or broth. Stir in the Korean red chili powder (gochugaru). Allow it to simmer for 5 minutes, infusing the liquid with a rich and spicy flavor.

Step 3: Introducing the Seafood

Carefully add the prepared seafood to the broth—include the shrimps, clams, and squid. Let them cook gently. The cooking process of the seafood will vary slightly; for example, clams should open when done.

Step 4: Incorporating the Tofu

Add the soft tofu into the pot, breaking it into bite-sized pieces. Be gentle to keep the tofu's texture intact.

Step 5: Final Seasoning

Season the mixture with soy sauce, fish sauce, salt, and pepper to taste. Stir gently and continue to let it simmer for another 5-7 minutes to ensure all flavors meld together.

Step 6: Optional Egg

If desired, you can crack an egg into each serving bowl and allow the hot soup to lightly cook the egg for a silky addition.

How to Enjoy Sundubu Hwe

Sundubu Hwe is best enjoyed hot, straight out of the pot into a serving bowl. Accompany it with a side of Korean rice, some kimchi, and perhaps a chilled barley tea. Allow each spoonful to provide comfort with its nourishing blend of tofu and seafood. The heat from the gochugaru will create a pleasant warmth that is perfect for chilly days or whenever you crave a wholesome dish.