Step 1

Add your onion, scallions, garlic, oil to a pot.

Step 2

Bring the heat to a medium-low.

Step 3

Once the oil comes up to temperature, bring it to a medium-low and cook until caramelized. We’re infusing the oil with the aromatics so low and slow is best! This process should take around 20 minutes for the best caramelization .

Step 4

Once the paste has caramelized to a golden brown color, add the gochugaru. [If you’re putting in meat for your soondubu, this is a good time to add it and cook out the meat to get it browned and crispy]

Step 5

Toast the gochugaru in the oil. The oil should turn bright red.

Step 6

Once the gochugaru has toasted, drizzle the soy sauce and let it slightly burn. This is to add to the aroma and the umami. Add the fish sauce in as well

Step 7

Transfer the paste into a separate bowl. The reason why we have a separate paste is to be able to adjust the spiciness to your liking.

Step 8

(I add 2 tbsp, but for less spicy add 1 tbsp. If you’d like it to be extra spicy then add a thai chili pepper if you’re feeling bold)

Step 9

In an earthenware pot, add your water in. The water should only come to 20% otherwise your soondubu will overflow.

Step 10

On high heat, boil the water. Add the zucchini and scallions and cook for 1 minute.

Step 11

Drop the clams or seafood into the veggie broth.

Step 12

Once the clams have opened, add your paste in.

Step 13

Season with fish sauce.

Step 14

Turn the heat off and enjoy with a cracked egg. The residual heat will poach the egg. Enjoy! Thanks to those who tuned into my live :)