Spicy Korean Soft Tofu Stew

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A bubbling Korean classic featuring silky curds of uncurdled soft tofu in a fiery red broth loaded with shrimp, clams, and vegetables. Served sizzling in a hot stone pot with a runny egg cracked on top, it's the ultimate comfort food for cold weather or cozy nights in.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 4 gSugar
• 28 gProtein
• 980 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the broth base

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

For the stew

• 1 tablespoon vegetable oil
• 1/2 medium yellow onion, sliced thin
• 1 small zucchini, sliced into half-moons
• 4 oz shiitake or button mushrooms, sliced
• 6 oz raw shrimp, peeled and deveined
• 8 small littleneck clams, scrubbed
• 1 tube (about 16 oz) Korean soft tofu (sundubu), drained
• 2 green onions, sliced into 1-inch pieces

For finishing

• 2 large eggs
• 1 green onion, finely chopped
• 1 teaspoon toasted sesame seeds
• 1 cup steamed short-grain rice, to serve

Directions

1. In a small bowl whisk together the anchovy stock, gochugaru, gochujang, garlic, soy sauce, salt, and sesame oil until the pastes are fully dissolved; set the seasoned broth aside.
2. Heat the vegetable oil in a Korean stone pot (ttukbaegi) or heavy medium pot over medium heat. Add the onion and cook for 2 minutes until softened and slightly translucent.
3. Stir in the zucchini and mushrooms and cook for 1 minute until they begin to release their moisture and soften at the edges.
4. Pour in the seasoned broth and bring to a gentle boil. Add the shrimp and clams, cover, and simmer for 3 to 4 minutes until the clams have opened and the shrimp are pink and opaque; discard any clams that do not open.
5. Using a large spoon, scoop the soft tofu in big rustic chunks directly on top of the stew. Do not stir, allowing the silken curds to gently warm through for about 2 minutes.
6. Crack one egg over each serving (or crack both into the pot off the heat). Cover and let the eggs poach for 1 to 2 minutes until the whites are set but the yolks remain runny.
7. Top with chopped green onions and sesame seeds and bring the pot to the table bubbling hot. Serve immediately with steamed rice and banchan on the side.

Cook’s Notes

• Use true Korean sundubu (sold in tube-shaped plastic containers) for the authentic silky texture; boxed silken tofu is firmer and will not break into the same delicate curds.
• If clams are unavailable, substitute with sliced squid, mussels, or an extra handful of shrimp. A handful of aged kimchi added with the broth also deepens the flavor beautifully.
• Adjust the heat to taste by starting with 1 teaspoon of gochugaru and adding more, since commercial brands vary widely in spiciness.
• Keep the stew at a gentle simmer once the tofu is added, boiling too hard can break the tofu into a paste rather than tender pillows.
• If you do not have a stone pot, bring the finished stew to a rolling boil in a Dutch oven and serve in pre-warmed individual bowls to keep the eggs poaching off the heat.

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