Korean Silken Tofu Seafood Stew
This seafood soft tofu stew combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes. The aromatics are first sauteed in sesame oil to build flavor before the stock is added. The shellfish release their briny juices into the spicy broth, and a cracked egg stirred in at the end adds richness. It is a widely loved Korean stew that delivers both oceanic depth and bold spice.
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Instructions
- 1
In an earthenware pot, sauté sesame oil, garlic, and chili flakes.
- 2
Add anchovy stock; season with gochujang and soup soy sauce.
- 3
Add clams and shrimp; bring to a boil.
- 4
Add silken tofu in large spoonfuls.
- 5
Crack an egg in and cook to desired doneness.
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