A vibrant, comforting Korean stew featuring silken tofu, assorted seafood, and gochugaru (Korean red pepper flakes) in a savory anchovy-kelp broth. The bubbling red pot is often topped with a raw egg and enjoyed with a bowl of steamed rice.
In a small pot, add water, dried anchovies, kelp, and optional mushroom/onion.
Bring to a simmer and cook uncovered for 10 minutes.
Remove anchovies and kelp. Set broth aside and keep warm.
In a ttukbaegi (Korean clay pot) or small saucepan, heat neutral oil over medium.
Add garlic, white parts of scallions, and onion. Sauté until fragrant (2 mins).
Stir in the seasoning paste: gochugaru, gochujang, soy sauce, sugar, and a splash of broth to bloom the spices. Sauté 1 minute more.
Pour in 1.5–2 cups of the prepared broth.
Add zucchini and cook for 3–4 minutes.
Add seafood and simmer until just cooked (about 3–5 minutes).
Gently spoon in chunks of silken tofu — do not stir vigorously to preserve its texture.
Crack an egg into the center of the bubbling stew (optional).
Drizzle sesame oil on top and garnish with remaining green scallion.
Serve boiling hot, ideally in the same clay pot, with steamed white rice and kimchi on the side.
Eat with a hot bowl of rice.
Optional sides: kimchi, pickled radish, seasoned spinach (sigeumchi-namul), and seaweed sheets.
Can be enjoyed solo or as part of a Korean banchan spread.
Meat version: Use ground pork or beef instead of seafood.
Vegan: Use mushroom broth, skip the anchovies and seafood, and add mushrooms, tofu, and zucchini.
Extra umami: Add a spoon of fermented shrimp paste or dashima powder.
2 servings