Korean Spicy Soft Tofu Stew with Seafood

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

1. Mix the gochugaru, toasted sesame oil and black pepper in a small bowl until the pepper flakes absorb the oil. Set aside.
2. Heat the vegetable oil in a large saucepan over medium-high heat.
3. Add the garlic, onion, chopped white part of the green onion and mushroom. Cook for 2 to 3 minutes, until lightly browned.
4. Add the stock, cover and cook for 5 to 6 minutes, until boiling vigorously.
5. Add the shrimp, oysters and mussels.
6. 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.
7. Add the fish sauce and half of the spicy seasoning mixture. Stir gently.
8. Cover and cook for 5 to 6 minutes, until the mussels open and the seafood is fully cooked. Discard any mussels that remain closed.
9. Divide the stew between two heat-safe earthenware bowls, if using, and bring back to a vigorous boil.
10. Add the remaining spicy seasoning and crack one egg into each bowl.
11. Cook for about 1 minute, until the egg is lightly set.
12. Remove from the heat, sprinkle with the green part of the green onion and serve immediately.