This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood. Gochugaru has a sweet, bright pepper flavor and is much less spicy than your run-of-the-mill crushed red pepper flakes, so you can use a lot.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a large saucepan over medium. Add onion, scallions, and garlic and cook, stirring often, until vegetables are very soft but not browned, 8–10 minutes. Add kimchi and juices and cook, stirring constantly, 1 minute (just to concentrate the flavor). Add gochugaru, soy sauce, and 2 cups water. Increase heat to medium-high and bring to a simmer. Cook just until flavors come together, about 5 minutes.
Step 2
Add tofu (try to keep it in one piece; using a big spoon is an easy way to remove it from the package), then surround with shrimp and squid, and finish with mussels. Cover and cook just until shrimp are opaque and mussels open, about 2 minutes. (Try to avoid stirring so tofu doesn’t break up.)
Step 3
Remove stew from heat; taste and season with salt or fish sauce if needed. Top with egg yolk just before serving. Serve with rice alongside.
Step 4
*Raw egg is not recommended for the elderly, pregnant women, children under four, and people with weakened immune systems.
