Name: Korean Soft Tofu Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound silken tofu (sundubu), drained; 1/2 pound ground pork or beef (optional); 8 ounces clams or mussels, cleaned; 4 large shrimp, peeled and deveined; 4 cups anchovy stock or seafood stock; 2 tablespoons gochugaru (Korean red pepper flakes); 2 tablespoons gochujang (Korean red pepper paste); 2 tablespoons vegetable oil; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon soy sauce; 2 green onions, sliced diagonally; 1 small onion, thinly sliced; 2 eggs (optional)

Instructions

Prepare the base

Heat vegetable oil in a traditional Korean earthenware pot (ttukbaegi) or a heavy-bottomed pot over medium heat. Add the sliced onion and minced garlic and sauté until fragrant, about 2 minutes.
Cook the protein

If using ground meat, add it to the pot and cook until browned, breaking it up with a wooden spoon. Add the gochugaru and gochujang and stir for 1 minute to release the flavors and create a fragrant base.
Add the liquids

Pour in the anchovy or seafood stock and bring to a boil. Add soy sauce and reduce heat to a simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
Add seafood and tofu

Gently add the clams or mussels and shrimp to the stew. Then carefully slide in large pieces of silken tofu without breaking them too much. The tofu should be in large chunks. Cover and simmer for 3-5 minutes until the seafood is cooked and the tofu is heated through.
Finish the stew

Drizzle the sesame oil over the stew. If using eggs, crack them into the hot stew. Cover and cook for another minute until the egg whites are set but the yolks are still runny.
Garnish and serve

Sprinkle the sliced green onions over the top. Serve the stew bubbling hot in the cooking pot with a side of steamed rice. Traditionally, it's served still boiling at the table in the cooking vessel.

Korean Soft Tofu Stew

Ingredients

Instructions

Nutritional Information