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Korean Seafood Tofu Stew
Korean Seafood Tofu Stew
- Prepare 5 shrimp, 5 mussels and 1 cup of squid. Set aside
- Cut half box of tofu in large pieces, set aside
- Cut 2 scallions in 2 inches length, set aside
- Medium heat Korean stone bowl (regular cooking pot is fine too) with 1 Tbsp of sesame oil and 1 Tbsp of minced garlic
- Add 1 cup of kimchi, 2 Tbsp of Korean spicy chili paste, 1 tsp of chicken bouillon, 1 Tbsp of sake
- Once the chili paste all mix well, then add 1 tsp of soy sauce, 1 tsp of sugar, 1.5 cup of hot water.
- Add all seafood cook for few minutes, then add tofu and cut scallions continue cook for another minute
- Add a raw egg in the middle of the bowl. Ready to serve.