koreanstewtofu
Korean Spicy Soft Tofu Stew with Seafood
Spicy Korean soft tofu stew with shrimp, oysters and mussels in a deeply savoury gochugaru broth.
From YouTube · Sep 23, 2022
Spicy Korean soft tofu stew with shrimp, oysters and mussels in a deeply savoury gochugaru broth.
15 min
Prep time
20 min
Cook time
35 min
Total time
2 servings
Yield
Ingredients
15 ingredients- 1/4 cup Korean hot pepper flakes (gochugaru)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1/4 cup chopped onion
- 1 large king oyster mushroom, chopped, or 1/2 cup other mushrooms
- 1 large green onion or 2 small green onions, white and green parts separated and chopped
- 2 1/2 cups anchovy-kelp stock, vegetable stock, beef broth or chicken broth
- 2 tablespoons fish sauce, or salt to taste
- 2 tubes soft tofu, or 22 ounces silken tofu
- 2 to 3 large shrimp, deveined and rinsed
- 6 fresh or frozen shucked oysters, rinsed
- 4 to 6 fresh mussels, cleaned and rinsed
- 2 large eggs
Method
12 steps- Mix the gochugaru, toasted sesame oil and black pepper in a small bowl until the pepper flakes absorb the oil. Set aside.
- Heat the vegetable oil in a large saucepan over medium-high heat.
- Add the garlic, onion, chopped white part of the green onion and mushroom. Cook for 2 to 3 minutes, until lightly browned.
- Add the stock, cover and cook for 5 to 6 minutes, until boiling vigorously.
- Add the shrimp, oysters and mussels.
- Cut the tubes of soft tofu in half and squeeze the tofu into the boiling stew. Break it into large pieces with a wooden spoon.
- Add the fish sauce and half of the spicy seasoning mixture. Stir gently.
- Cover and cook for 5 to 6 minutes, until the mussels open and the seafood is fully cooked. Discard any mussels that remain closed.
- Divide the stew between two heat-safe earthenware bowls, if using, and bring back to a vigorous boil.
- Add the remaining spicy seasoning and crack one egg into each bowl.
- Cook for about 1 minute, until the egg is lightly set.
- Remove from the heat, sprinkle with the green part of the green onion and serve immediately.
Recipe notes
Helpful tips
- Prepare the table before the final boil so the seafood is not overcooked.
- Use smaller shrimp if large shrimp are unavailable.
- Discard mussels that do not open after cooking.
- Add the eggs at the end so they remain softly set.
Equipment
- Large saucepan
- Small bowl
- Wooden spoon
- Two heat-safe earthenware bowls, optional
Storage
Refrigerate leftovers promptly and consume within 1 to 2 days. Reheat until piping hot, taking care not to overcook the seafood.
Additional tips
- Discard any mussels that are open before cooking and do not close when tapped, or that remain closed after cooking. Cook all seafood thoroughly.
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