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

Method

1. 01
   Heat the vegetable oil in a large pot over medium heat.
2. 02
   Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. 03
   Stir in the chopped kimchi and cook for another 2-3 minutes.
4. 04
   Add gochugaru and gochujang, stirring to combine well with the kimchi.
5. 05
   Pour in the chicken stock and bring the mixture to a boil.
6. 06
   Gently add the soft tofu chunks and simmer for about 5 minutes.
7. 07
   Add the mixed seafood and green onions, cooking until the seafood is just cooked through, about 5-7 minutes.
8. 08
   Stir in the soy sauce and sesame oil, adjusting seasoning to taste.
9. 09
   Serve hot, garnished with additional sliced green onions if desired.