Kimchi Seafood Soup
This kimchi seafood soup is an easy version of Korean tofu stew (Sundubu jjigae), and is made with kimchi, tofu and shrimp. Make it in the Instant Pot or on the stovetop!
Servings: 4
Calories: 265kcal
Equipment
Ingredients
- 1 tablespoon olive or sesame oil
- ⅓ cup kimchi
- 3 teaspoons gochugaru (Korean chili flakes) Or substitute 2 teaspoons red chili flakes
- 1 tablespoon gochujang (optional, for more heat)
- 4 garlic cloves, finely diced
- 2 teaspoons grated fresh ginger
- 1 ½ teaspoons sea salt Omit or reduce if using store-bought or pre-seasoned broth
- 4 cups broth or stock (anchovy, seafood or vegetable) See Recipe Notes
- ¼ cup liquid from kimchi
- 1 package silken tofu (16 ounces), diced into 1" squares Or use extra silken Korean tofu
- 8 ounces shrimp, shells removed + deveined, tails on or off as desired Or use a mixture of other shellfish (such as mussels + clams)
- 4 eggs (optional) Or 1 egg per person
- 1 green onion (scallion), green tops only, diced
- sushi rice or jasmine rice, to serve (optional)
Instructions
Instant Pot:
- Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add kimchi, gochugaru, gochujang (if using), garlic, ginger and salt to the pot. Stir together and cook 1-2 minutes, or until the spices become fragrant.Slowly pour in the broth and the kimchi liquid. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning).
- Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.The Instant Pot will take about 5-10 minutes to come to pressure, depending on how hot the liquid is, and then will start counting down the cook time. (If the broth was hot when you added it, the Instant Pot will seal quickly.) The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
- Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.Press the sauté button. Leave the adjustable temperature setting at normal. Optionally, mash the tofu cubes with a fork. Add the tofu to soup. Add the shrimp and bring the broth back to a simmer.
- If adding eggs, carefully crack them directly into the soup.Continue simmering until the shrimp are opaque and the egg whites have cooked through, or until the eggs are cooked to your desired doneness.
- Top soup with diced green onion and serve immediately along with rice.
Stovetop:
- Heat oil over medium heat in a heavy-bottomed pot.Add kimchi, gochugaru, gochujang (if using), garlic, ginger and salt to the pot. Stir together and cook 1-2 minutes, or until the spices become fragrant.Add the kimchi liquid and broth. Bring soup to a simmer, and continue to simmer for about 15 minutes.
- Optionally, mash the tofu cubes with a fork.Add the tofu to soup. Add the shrimp. If adding eggs, carefully crack them directly into the soup.Continue simmering until the shrimp are opaque and the egg whites have cooked through, or until the eggs are cooked to your desired doneness.
- Serve soup immediately, dividing the eggs and shrimp evenly between bowls. Top soup with green onions and serve with rice.
Notes
Serves 4, or serves 2 generously.
Homemade Broth + Stock Options: All of the following options can be made ahead of time and refrigerated or frozen, but the anchovy stock is so quick that I usually make it right before preparing the soup.
- Easy Anchovy Stock: Use an anchovy dashi packet. Add one packet to 4 cups of simmering water and continue simmering for about 6 minutes. Remove the packet and discard.
- Shellfish Stock: Use leftover shellfish shells to make homemade shellfish stock.
- Vegetable Broth: We love using both homemade vegetable broth and homemade mushroom broth.
Nutrition
Calories: 265kcal | Carbohydrates: 10g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 307mg | Sodium: 1478mg | Potassium: 569mg | Fiber: 1g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 4mg