Korean Sundubu Jjigae with Seafood

Ingredients

• 1 tablespoon neutral oil
• 2 garlic cloves, minced
• 1 tablespoon gochugaru
• 1 tablespoon gochujang
• 2 cups seafood or vegetable stock
• 8 ounces silken tofu
• 4 ounces shrimp, peeled
• 4 ounces small clams, scrubbed
• 1 small zucchini, sliced
• 4 ounces mushrooms, sliced
• 1 large egg
• 2 scallions, sliced
• 2 cups cooked rice

Steps

1. Heat the oil in a small pot over medium heat. Cook garlic, gochugaru, and gochujang for 30 seconds until fragrant.
2. Pour in the stock and bring it to a steady simmer. Add zucchini and mushrooms and cook for 4 minutes.
3. Spoon in the tofu in large pieces, then add shrimp and clams. Simmer until shrimp are opaque and clams open, 4 to 5 minutes; discard unopened clams.
4. Crack in the egg, cover, and cook for 2 minutes until the white is set.
5. Top with scallions and serve the bubbling stew with rice.

Allergen note: Contains shellfish, egg, and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.