Classic Korean Soft Tofu Stew

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A bubbling Korean classic made with silky silken tofu, plump shrimp, kimchi, and zucchini in a fiery anchovy broth, crowned with a just-set egg. Traditionally served in a sizzling stone pot so it keeps cooking at the table alongside a bowl of warm short-grain rice.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the broth base

• 4 cups anchovy stock (or dashi)
• 1 tbsp Korean red pepper flakes (gochugaru)
• 1 tbsp Korean red pepper paste (gochujang)
• 1 tbsp soy sauce
• 4 cloves garlic, finely minced
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt

For the stew

• 800 g soft silken tofu (sundubu), drained
• 200 g raw shrimp, peeled and deveined
• 1 cup napa cabbage kimchi, chopped
• 1 small yellow onion, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 100 g enoki mushrooms, root trimmed
• 4 scallions, white parts cut into 5 cm pieces

For finishing

• 2 large eggs
• 2 scallions, green parts thinly sliced
• 1 tsp toasted sesame seeds
• 1 tsp toasted sesame oil, for drizzling

Directions

1. In a heavy-bottomed pot or traditional stone bowl, whisk together the anchovy stock, gochugaru, gochujang, soy sauce, minced garlic, sesame oil, and salt until smooth, then bring to a rolling boil over medium-high heat.
2. Add the chopped kimchi, sliced onion, and zucchini to the boiling broth and simmer for 3 minutes until the vegetables just begin to soften and release their aroma.
3. Stir in the enoki mushrooms and shrimp, cooking for 2 minutes until the shrimp turn pink and curl into loose C-shapes.
4. Spoon the soft tofu in large, rustic chunks on top of the simmering stew, being careful not to stir or break it up; let it warm through for about 2 minutes.
5. Crack one egg gently into the center of each portion (or one per two servings in a shared pot), cover, and cook undisturbed for 1 to 2 minutes so the whites set while the yolk stays gloriously runny.
6. Scatter the white scallion pieces over the top, drizzle with the finishing sesame oil, and bring the pot straight to the table while it is still bubbling vigorously.
7. Garnish with thinly sliced green scallions and a pinch of toasted sesame seeds just before ladling into bowls.
8. Serve immediately with steamed short-grain rice and a few simple banchan; eat quickly while the tofu is silky and the broth is at its most fragrant.

Cook’s Notes

• Use the freshest soft silken tofu you can find — Korean markets sell it in plastic tubes labeled sundubu, and it should jiggle when shaken.
• For the most authentic experience, ladle the stew into preheated individual stone bowls (ttukbaegi) so it continues bubbling dramatically at the table.
• Adjust the gochugaru up or down to suit your heat tolerance; a milder version suitable for children uses just 1 teaspoon.
• Resist stirring once the egg is cracked in — a runny yolk that bursts into the broth is the signature moment of the dish.
• Substitute fresh clams, blue crab, or sliced pork belly for the shrimp depending on what's most traditional at your local Korean restaurant.

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