spicy tofu seafood broth (suun dubu)

as it is my first time making korean food, naturally i’m making all the dishes i love. my favorite korean main dish of all time is suun dubu – a spicy tofu seafood broth. it is usually served in a ceramic clay pot, called a tukbae-gee, to keep the broth hot even when removed from heat.

this broth is usually very spicy but can come in milder levels. the perfect way i like it eat it is to pick up a spoonful of rice and dip it in the broth, picking up some tofu and seafood and then eating each hot and spicy spoonful. i love love love this dish!

although i don’t have a tukbae-gee, the recipe from dok suni cookbook said it also can be cooked in a regular pot. while the flavor is quite tasty and spicy, i do miss the fun of eating this in a tukbae-gee.


  • 5 teaspoon red pepper flakes
  • 2-1/2 teaspoons sesame oil
  • 2 teaspoons crushed garlic
  • 1 teaspoon salt
  • 9 ounces soft tofu
  • 6 cherrystone clams
  • 1/2 teaspoon vegetable stock
  • 4 ounces calamari or squid, cut into pieces
  • 4 ounces shrimp
  • 2 ounces scallions, cut into  1-inch pieces


In a small skillet, combine 1 teaspoon red pepper flakes with 1/2 teaspoon of sesame oil and cook over low flame. Keep aside and serve this sauce on the side when the soup is ready.

In a mixing bowl, combine 4 teaspoons red pepper flakes, the crushed garlic, salt and 2 teaspoons sesame oil. Mix together. Keep this mixture aside.

Using a heatproof ceramic soup pot or a cooking pot, combine 1 cup of water with the tofu, clams, and stock. Bring to a boil and  when it boils add the calamari, shrimp, and scallions. Cook for 1 minute and remove from heat, Serve immediately with the sauce, even while the broth is still boiling in the pot.

original recipe from Dok Suni (cookbook): Spicy Soft Tofu Broth (Suun dubu)


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