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Korean Seafood Soft Tofu Stew

韓式海鮮嫩豆腐鍋

Korean Seafood Soft Tofu Stew: Clear anchovy broth, red chilli oil, spoon-soft tofu, clams, prawns and eggs simmer together in one bubbling pot.
Total time
35 min
Difficulty
Medium
Servings
4 servings

Recipe overview

Clear anchovy broth, red chilli oil, spoon-soft tofu, clams, prawns and eggs simmer together in one bubbling pot.

01

Ingredients

Main ingredients

  • 600 g silken tofu
  • 180 g prawn
  • 250 g fresh clams
  • 2 piece egg
  • 2 tbsp Korean red pepper flakes (gochugaru)
  • 1 tbsp sesame oil
  • 3 clove garlic
  • 20 g dried anchovies
  • 900 ml water
  • 2 stalk spring onion
Korean Seafood Soft Tofu Stew: 600 g silken tofu, 180 g prawn, 250 g fresh clams, 2 piece egg, 2 tbsp Korean red pepper flakes (gochugaru), 1 tbsp sesame oil, 3 clove garlic, 20 g dried anchovies, 900 ml water, 2 stalk spring onion

02

Tools

  • knife
  • cutting board
  • saucepan
  • stockpot
  • small bowl
  • wooden spoon
  • ladle
  • strainer
  • serving bowl
Korean Seafood Soft Tofu Stew: knife, cutting board, saucepan, stockpot, small bowl, wooden spoon, ladle, strainer, serving bowl

03

Steps

Rinse the clams well: Rinse the clams in a strainer, rubbing the shells together, and discard any cracked or bad-smelling clam before draining.

Step 1

Rinse the clams well

Rinse the clams in a strainer, rubbing the shells together, and discard any cracked or bad-smelling clam before draining.

Peel and clean the prawns: Peel and devein the prawns, leaving the tails on, then rinse and blot them dry; keep them whole.

Step 2

Peel and clean the prawns

Peel and devein the prawns, leaving the tails on, then rinse and blot them dry; keep them whole.

Chop garlic and spring onions: Mince the garlic and slice the spring onions, keeping the white and green parts separate.

Step 3

Chop garlic and spring onions

Mince the garlic and slice the spring onions, keeping the white and green parts separate.

Simmer anchovies in water for broth: Bring the dried anchovies and water to a boil, then simmer gently for 10 minutes until the broth turns pale gold.

Step 4

Simmer anchovies in water for broth

Bring the dried anchovies and water to a boil, then simmer gently for 10 minutes until the broth turns pale gold.

Strain the anchovy broth: Pour the broth through a fine strainer into a clean heatproof jug. Discard all anchovies and keep exactly the clear broth; do not return solids to the stew.

Step 5

Strain the anchovy broth

Pour the broth through a fine strainer into a clean heatproof jug. Discard all anchovies and keep exactly the clear broth; do not return solids to the stew.

Bloom the gochugaru for thirty seconds: Heat all 1 tablespoon sesame oil over medium-low. Stir in all 2 tablespoons gochugaru for exactly 30 seconds, just until the oil turns red and fragrant; stop before any flecks darken.

Step 6

Bloom the gochugaru for thirty seconds

Heat all 1 tablespoon sesame oil over medium-low. Stir in all 2 tablespoons gochugaru for exactly 30 seconds, just until the oil turns red and fragrant; stop before any flecks darken.

Add garlic and the strained broth: Stir all 3 chopped garlic cloves into the red oil for 20 seconds, then carefully pour in all strained anchovy broth and bring to a steady simmer over medium heat.

Step 7

Add garlic and the strained broth

Stir all 3 chopped garlic cloves into the red oil for 20 seconds, then carefully pour in all strained anchovy broth and bring to a steady simmer over medium heat.

Spoon the soft tofu into the pot: Spoon all 600 g silken tofu directly into the simmering pot in large irregular pieces. Simmer for 3 minutes without stirring hard, until the tofu is hot but still intact.

Step 8

Spoon the soft tofu into the pot

Spoon all 600 g silken tofu directly into the simmering pot in large irregular pieces. Simmer for 3 minutes without stirring hard, until the tofu is hot but still intact.

Add the clams and prawns around the tofu: Place all cleaned clams and prawns into the bubbling broth around, not on top of, the tofu. Keep every clam submerged and avoid breaking the tofu pieces.

Step 9

Add the clams and prawns around the tofu

Place all cleaned clams and prawns into the bubbling broth around, not on top of, the tofu. Keep every clam submerged and avoid breaking the tofu pieces.

Simmer until the seafood is safely cooked: Cover loosely and simmer for 5 minutes. Discard any clam that stays closed; the prawns must be opaque and firm throughout before adding the eggs.

Step 10

Simmer until the seafood is safely cooked

Cover loosely and simmer for 5 minutes. Discard any clam that stays closed; the prawns must be opaque and firm throughout before adding the eggs.

Crack eggs into the stew: Make two wells in the bubbling stew and crack in both eggs. Cover and cook for exactly 2 minutes, until the whites set while the yolks remain soft.

Step 11

Crack eggs into the stew

Make two wells in the bubbling stew and crack in both eggs. Cover and cook for exactly 2 minutes, until the whites set while the yolks remain soft.

Scatter spring onion and serve bubbling: Turn off the heat, scatter all sliced spring onions over the bubbling tofu stew and carry the pot to the table on a heatproof trivet.

Step 12

Scatter spring onion and serve bubbling

Turn off the heat, scatter all sliced spring onions over the bubbling tofu stew and carry the pot to the table on a heatproof trivet.

Common mistakes

  1. Returning strained anchovies makes the stew gritty and bitter.
  2. Putting tofu in serving bowls before cooking leaves it cold and breaks the sequence.

Tips

Strain broth into a heatproof jug before starting the chilli oil.

Spoon tofu in large pieces and stir around it, not through it.

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