Spicy Korean Tofu and Seafood Braise

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This sizzling Korean braise pairs silken cubes of tofu with shrimp, squid, and mussels in a fiery gochujang and gochugaru sauce. Quick enough for weeknights yet impressive enough for guests, it delivers bold ocean flavor with a punchy, savory heat. Spoon it over steamed rice to soak up every drop of the glossy red broth.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 34 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 260 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the seafood and tofu

• 1 lb (450 g) medium shrimp, peeled and deveined
• 8 oz (225 g) cleaned squid, bodies sliced into rings
• 8 oz (225 g) mussels, scrubbed and debearded
• 1 block (14 oz / 400 g) firm tofu, drained and cut into 1-inch cubes
• 2 tbsp neutral oil
• 1 small yellow onion, sliced thin
• 1 small zucchini, halved lengthwise and sliced 1/4 inch thick
• 4 scallions, cut into 2-inch pieces

For the spicy sauce

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp gochugaru (Korean red chili flakes)
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp rice wine (mirin or cheongju)
• 2 tsp toasted sesame oil
• 4 cloves garlic, finely minced
• 1 tsp grated fresh ginger

For finishing and serving

• 1 cup water or seafood stock
• 1 tsp sugar
• Steamed short-grain rice, for serving
• Toasted sesame seeds, for garnish

Directions

1. In a small bowl, whisk together gochujang, gochugaru, soy sauce, fish sauce, rice wine, sesame oil, garlic, ginger, and sugar until smooth; set the sauce aside.
2. Heat the neutral oil in a wide, heavy skillet or shallow clay pot over medium-high heat. Add the sliced onion and cook 2 minutes until just translucent.
3. Add the shrimp and squid and stir-fry 1 to 2 minutes, until the shrimp turn pink and the squid firms up.
4. Push the seafood to one side and nestle the tofu cubes and zucchini on top. Pour the prepared sauce and the water (or stock) evenly over everything.
5. Bring the liquid to a vigorous simmer, then add the mussels hinge-side down into the broth. Cover and cook 4 to 5 minutes, until all the mussels have opened; discard any that remain closed.
6. Scatter the scallions over the top, drizzle with an extra 1/2 teaspoon of sesame oil, and simmer uncovered 1 more minute so the greens stay vibrant.
7. Remove from heat, sprinkle generously with toasted sesame seeds, and serve immediately in the cooking vessel with hot bowls of steamed short-grain rice.

Cook’s Notes

• Pat the tofu dry on paper towels before adding so it holds its shape and drinks in the sauce.
• Adjust the heat to your taste by dropping gochugaru to 1 tablespoon for a milder dish, or adding 1 teaspoon of extra gochujang for more depth.
• A splash of Korean plum syrup (maesil cheong) at the end balances the chili heat with gentle sweetness.
• If mussels are out of season, substitute 6 oz of chopped canned clams, drained and added in the final 2 minutes.
• Use a wide, shallow vessel so the seafood steams rather than boils, keeping the squid tender.

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