A piping hot, silky Korean stew where meltingly soft tofu absorbs a red gochugaru broth flavored with garlic and seafood. The just-set egg adds a rich roundness that mellows the heat without erasing it.
Ingredients
- 600 g silken tofu
- 250 g peeled shrimp or cleaned clams
- 4 pieces eggs
- 2 tbsp gochugaru
- 3 cloves garlic
- 1 tbsp toasted sesame oil
- 800 ml seafood broth or vegetable broth
- 1 tbsp light soy sauce
- 2 pieces scallion
- to taste fine salt
- 600 g cooked white rice
Method
- Thinly slice the scallion, separating the whites from the greens, then mince the garlic; reserve the greens for finishing.
- Heat the sesame oil in a heavy-bottomed pot, add the garlic, scallion whites, and gochugaru, then stir over low heat until the aroma becomes toasted and red without smelling burnt.
- Pour in the broth and soy sauce, scrape the bottom of the pot, then bring to a simmer until the surface bubbles steadily.
- Add the shrimp or clams and cook until the shrimp turn pink or the shells open; discard any clams that remain closed.
- Slide the silken tofu into the broth in large chunks, without stirring too much, then simmer until heated through to the center and still wobbly.
- Taste the broth and adjust with salt if necessary; it should be punchy, salty, and slightly round, since the tofu will mellow it out.
- Crack the eggs directly into the pot, cover, and let set until the whites are just opaque and the yolks are still soft.
- Sprinkle with the scallion greens and serve piping hot with the cooked white rice.
Nutrition
Per serving
- Energy
- 481.9 kcal
- Protein
- 34.46 g
- Carbohydrate
- 50.27 g
- Fat
- 14.61 g
- Fibre
- 2.9 g
- Calcium
- 110.19 mg
- Iron
- 3.31 mg
- Magnesium
- 146.11 mg
