📝 About This Recipe
This iconic Korean comfort food is a symphony of textures, featuring clouds of ultra-soft silken tofu swimming in a rich, spicy broth infused with the essence of the sea. Traditionally served bubbling hot in a dolsot (stone pot), it balances the smoky heat of gochugaru with the savory depth of a concentrated seafood stock. It is a soul-warming pescatarian masterpiece that delivers a deep 'umami' punch while remaining light and nourishing.
🥗 Ingredients
The Broth Base
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 5-7 large Dried Anchovies (guts removed to avoid bitterness)
- 2.5 cups Water (filtered)
The Spicy Paste (Dadaegi)
- 2-3 tablespoons Gochugaru (Korean Chili Flakes) (adjust for heat preference)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 3 cloves Garlic (minced)
- 1 teaspoon Soy Sauce (regular or soup soy sauce)
The Main Components
- 11-14 ounces Korean Soft Tofu (Sundubu) (usually sold in a tube)
- 6-8 pieces Manila Clams (scrubbed and purged)
- 4 large Shrimp (peeled and deveined)
- 1/4 cup Squid (cut into bite-sized rings)
- 1/4 cup Zucchini (quartered and sliced)
- 2 pieces Shiitake Mushrooms (thinly sliced)
Finishing Touches
- 1 Egg (fresh, room temperature)
- 1 stalk Green Onion (finely chopped)
- to taste Salt or Fish Sauce (for final seasoning)
👨🍳 Instructions
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1
Begin by making the quick stock: Combine the water, dried kelp, and dried anchovies in a small pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the liquid and discard the solids.
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2
While the stock simmers, prepare your seafood. Ensure clams are thoroughly purged of sand and shrimp are cleaned.
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3
In a heavy-bottomed earthenware pot (ttukbaegi) or a small heavy saucepan, add the sesame oil and minced garlic over medium-low heat.
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4
Sauté the garlic for 30 seconds until fragrant, then add the gochugaru (chili flakes). Stir constantly for 1-2 minutes to create a spicy aromatic oil, being very careful not to burn the flakes.
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5
Pour in 1.5 cups of your prepared anchovy-kelp stock. Increase the heat to medium-high and bring to a gentle boil.
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6
Add the zucchini and shiitake mushrooms to the pot. Cook for 2 minutes until they begin to soften.
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7
Carefully cut the tube of soft tofu in half and squeeze the silken tofu into the boiling broth. Use a spoon to break it into large, chunky pieces.
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8
Gently add the clams, shrimp, and squid into the spaces around the tofu. Do not over-stir, as you want the tofu to remain in large, soft clouds.
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9
Cover the pot and let it boil for 3-5 minutes, or until the clams have opened and the shrimp are opaque and pink.
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10
Taste the broth. Add the soy sauce and a pinch of salt or a splash of fish sauce if more depth is needed.
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11
Just before serving, while the stew is still vigorously bubbling, crack a fresh egg into the center of the pot.
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12
Top with a generous handful of chopped green onions and remove from heat. Serve immediately while the egg is still poaching in the residual heat.
💡 Chef's Tips
For the most authentic flavor, use a Korean earthenware pot (ttukbaegi) which retains heat and keeps the stew bubbling at the table. If you cannot find dried anchovies, you can substitute with a high-quality vegetable or dashi stock, though the flavor profile will be lighter. Do not overcook the seafood; add it toward the end of the process to ensure the squid and shrimp remain tender and juicy. Adjust the 'heat' by changing the amount of gochugaru—never use standard chili powder, as the flavor and texture are completely different. If your stew isn't red enough, you can add a teaspoon of gochujang, but be aware it will make the broth thicker and sweeter.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) or short-grain white rice. Pair with classic banchan (side dishes) like aged napa cabbage kimchi and seasoned spinach (sigeumchi-namul). A cold glass of Korean barley tea (bori-cha) helps balance the spicy heat of the stew. For a complete meal, serve alongside a crispy seafood pancake (haemul pajeon). Encourage guests to break the egg yolk and stir it into the broth for a creamier, richer texture.