Name: Spicy Korean Tofu Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound silken tofu, drained and cut into large cubes; 1/4 pound ground pork (optional, can omit for vegetarian version); 8 ounces clams or mussels, cleaned (optional); 4 cups anchovy stock or vegetable broth; 2-3 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon gochujang (Korean red pepper paste); 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 1 small onion, diced; 2 garlic cloves, minced; 1 tablespoon soy sauce; 2 green onions, chopped; 1 egg (optional)

Instructions

Prepare the base

Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or heavy-bottomed pot over medium heat. Add onions and sauté for 2-3 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
Add the meat and seasonings

If using ground pork, add it to the pot and cook until no longer pink, about 3-4 minutes. Add gochugaru, gochujang, and soy sauce. Stir well to combine, allowing the spices to bloom for about 1 minute.
Pour in the broth

Add the anchovy or vegetable broth to the pot and bring to a boil. Reduce heat to a simmer and cook for 5 minutes to allow the flavors to meld together.
Add seafood and tofu

If using clams or mussels, add them to the stew. Gently add the tofu cubes, trying not to break them. Simmer for another 5 minutes until the seafood opens and the tofu is heated through.
Finish the stew

Drizzle sesame oil over the stew. If using an egg, crack it into the center of the simmering stew. Cover and cook for 1 minute until the egg white is set but the yolk is still runny.
Garnish and serve

Sprinkle chopped green onions over the top. Serve immediately, bubbling hot, with a side of steamed rice and banchan (Korean side dishes).

Spicy Korean Tofu Stew

Ingredients

Instructions

Nutritional Information