Haemul Sundubu Jjigae (Seafood and Tofu Stew)

• Prep & Cooking Time: 30 minutes
• For 4 servings

Nutrition Info per serving

• Calories 197
• Fat 7.9 g
• Carbohydrates 9.4 g  
• Sodium 1061 mg

Ingredients

• 1 tbsp neutral oil
• ½ white onion, finely chopped
• 2 sliced scallions
• 2 minced cloves garlic
• ½ cup chopped cabbage kimchi
• ¼ cup kimchi liquid
• 3 tbsp gochugaru
• 3 tbsp soy sauce
• 14 ounces silken tofu
• 8 large shrimp, peeled
• ¼ pound squid, cut into rings
• 12 mussels, cleaned
• 1 large egg yolk (optional: egg will not be fully cooked)

Preparation

1. Heat oil over medium; add onion, scallion, and garlic.  Soften everything for about 10 minutes.  Add kimchi and liquid and saute for a little bit longer, about a minute.
2. Add gochugaru, soy, and 2 cups water.  Heat to a simmer and cook until flavors come together, 5-6 minutes.
3. Put tofu in center of the pot, trying not to break it up, and encircle it with the seafood.  Put the lid on and cook until mussels open, around 5 minutes.
4. Remove stew from burner and top with egg yolk, if using. Divide among bowls, breaking up yolk and tofu as you go.