Spicy soft tofu stew with seafood (해물 순두부 찌개)

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  200g

• Shrimp

  Crustaceans, mixed species, raw

  4 large or 28g

• Oyster

  Mollusks, eastern, farmed, raw

  6 medium or 84g

• Mussels

  Frozen, Farm Raised, All Natural, Fully Cooked - Walmart

  150g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Mushrooms

  Oyster, raw

  1 large or 148g

• Onions

  Young green, tops only

  2 stalk or 24g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

Directions

1. Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside.
2. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, mushroom, and the chopped white part of the green onion. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 4 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it's boiling vigorously.
3. Cut the tubes of tofu in half and squeeze them into the boiling stew. If using silken tofu, scoop or squeeze from the box into the stew. Break up the tofu in the stew with a wooden spoon. Add half of the hot pepper mixture, along with the shrimp, mussels, and oysters. Add the fish sauce and stir a few times.
4. Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor.