Korean Soft Tofu Stew with Seafood

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1 teaspoon ginger minced
• 1 cup kimchi chopped
• 2 tablespoons gochugaru
• 1 tablespoon gochujang
• 4 cups chicken stock
• 1 pound soft tofu cut into large chunks
• 1 cup mixed seafood such as shrimp, clams, and squid
• 2 stalks green onions sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. 3 Stir in the chopped kimchi and cook for another 2-3 minutes.
4. 4 Add gochugaru and gochujang, stirring to combine well with the kimchi.
5. 5 Pour in the chicken stock and bring the mixture to a boil.
6. 6 Gently add the soft tofu chunks and simmer for about 5 minutes.
7. 7 Add the mixed seafood and green onions, cooking until the seafood is just cooked through, about 5-7 minutes.
8. 8 Stir in the soy sauce and sesame oil, adjusting seasoning to taste.
9. 9 Serve hot, garnished with additional sliced green onions if desired.