4 green onions, finely chopped - white and green parts separated. Combine the white parts with the white onion
1.5-2 tbsp hot pepper powder ( or Gochuargu - please do not use flakes)
4 tbsp soy sauce (3 tbsp Korean soup soy sauce)
10 oz Korean Grey squash OR Zucchini, chopped into small cubes
9 oz frozen seafood - 8 oz
12 large shrimps or you can sub in more frozen seafood
+ salt to taste
2 package of Korean soft tofu (soon tofu)
3 cups stock (Recommend using Korean anchovy stock packet OR in a pinch chicken stock works)
Instructions
If using anchovy stock packet:: Bring 600ml water to boil. Add in anchovy pack. Put a lid on and once boiling, turn down to a simmer for 10 mins. After that 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 (if you have a korean soup pot you can use that too), turn the flame to medium high heat. Once hot, add the oil.
When the oil is hot, quickly add in diced onion, garlic, white parts of the green onion and stirfry. 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.
After it is mixed, immediately add in the soy sauce to loosen to the mixture.
Once you finish mixing, add in the broth and bring the soup to boil. Taste and adjust for seasoning. If you are not using chicken broth you need to add salt or more soy sauce here, if you used chicken broth just taste ot make sure! It should be saltier than you think it should be (because the flavor will dilute once you add the seafood and tofu)
Add in your 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.
When you are 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 is warm and everything is cooked.
Before serving, add in the remainder of the green onions and simmer
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2024/02/03/restaurant-style-korean-soondubujigae-seafood-tofu-soup/