Haemul Sundubu-Jjigae (Spicy Soft Tofu Stew with Seafood) Recipe by Maangchi

maangchi.com

Connie Pieper

¼ cup gochugaru (Korean hot pepper flakes)

2 teaspoons toasted sesame oil

¼ teaspoon ground black pepper

1 tablespoon vegetable oil

2 garlic cloves, minced

¼ cup (about 1 ounce) chopped onion

1 large king oyster mushroom (or ½ cup of any mushrooms), chopped

1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped

2½ cups anchovy kelp stock (or vegetable stock, or beef or chicken broth)

2 tablespoons fish sauce (or salt to your taste)

2 tubes soft tofu (or 22 ounces silken tofu)

2 to 3 large deveined shrimp in the shell, rinsed

6 fresh shucked or shucked frozen oysters, rinsed

4 to 6 fresh mussels, cleaned and rinsed

2 eggs

Directions at maangchi.com

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