10 oz Korean Grey squash OR Zucchini, chopped into small cubes
9-10 oz frozen mixed seafood
12 large shrimps or you can sub in more frozen seafood
+ salt to taste
2-11oz package of Korean soft tofu (soon tofu - it comes like a long tub, available in korean grocery store)
3 cups stock (Recommend using Korean anchovy stock packet OR 4-5 large Chinese dried scallops soaked n hot water OR in a pinch chicken stock works")
Instructions
If using anchovy stock packet:: Bring 3 cups of water to boil. Add in anchovy pack. Put a lid on and once boiling, turn down to a simmer for 10 mins. Discard the anchovy broth pack.
First prep all the ingredients, finely dice the onions, garlic, zucchini and set aside. Finely chop the green onions, separating the white and green parts. Preparing the ingredients make things easier later!
Prepare a large pot (or a Korean soup pot), turn the flame to medium high heat. Once hot, add the oil.
When the oil is hot, quickly add in onion, garlic, white parts of the green onion and mix. Fry for about 1-2 minutes until the onion becomes slightly translucent.
Add in the red pepper powder. Keep stirring to form a chili paste and to prevent sticking to the bottom. It should feel quite thick.
Add soy sauce to loosen the mixture.
Pour in the broth and bring the soup to boil. Taste and adjust for seasoning. Note:It should be saltier than you think it should be because the flavor will dilute once you add the seafood and tofu.
Add zucchini and frozen seafood. Bring the soup back to boil and lower to simmer until all the vegetables and seafood is ready. Set aside until ready to serve.
Once ready to serve. bring it back to boil. Add in the shrimp and tofu. You want to use a a spoon to gently separate the tofu into chunks. Bring it to a boil and then lower to a simmer until the soup everything is cooked.
Add in the remainder of the green onions and serve.
Notes
*If using Chinese dried scallop: Soak 4-5 large pieces of dried scallops in hot water (just add enough water to cover). Leave it overnight to allow it to soften. Once softened, shred the scallops apart into smaller pieces. Add the scallops and the soaking liquid as well as additional water (to get to 3 cups) in step 7 when you add the broth. You can skip out the first step of making anchovy broth
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2024/02/03/restaurant-style-korean-soondubujigae-seafood-tofu-soup/