Sundubu Jjigae

Instructions

1. Prepare the broth base
   Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or a small pot over medium-high heat. Add the white parts of green onions, onion, and garlic, sautéing until fragrant, about 2 minutes.
2. Create the flavor base
   Add Korean red pepper flakes (gochugaru) and chili paste (gochujang) to the pot. Stir quickly to prevent burning, about 30 seconds, creating a vibrant red oil base.
3. Add stock and vegetables
   Pour in the anchovy or seafood stock. Add zucchini and mushrooms. Bring to a boil and let simmer for about 5 minutes until vegetables start to soften.
4. Add seafood
   Add clams and shrimp to the stew. Cook for about 2-3 minutes until the clams begin to open and the shrimp starts to turn pink.
5. Incorporate the tofu
   Gently break the soft tofu into large chunks and add to the stew. Be careful not to stir too vigorously as soft tofu breaks easily. Simmer for another 2-3 minutes until tofu is heated through.
6. Finish with eggs and garnish
   Crack eggs directly into the stew, drizzle with sesame oil, and sprinkle the green parts of the green onions on top. Cover and cook for 1 minute for runny eggs or 2 minutes for more set eggs.
7. Serve immediately
   Carefully transfer the hot pot to a heat-resistant mat at the table. Serve with a bowl of rice and banchan (Korean side dishes) for a complete meal.