Spicy Soft Tofu Stew with Seafood (Haemul-sundubu-jjigae)

Chop the onion into small pieces.

Mince the garlic cloves.

Chop the king oyster mushroom into small cubes.

Chop the green onion, separating the white/light green part for cooking and the dark green part for garnish.

Heat some cooking oil in a pot over medium-high heat. Add the chopped onion, minced garlic, the white part of the green onion, and the mushroom. Sauté for a minute.

Pour in the anchovy stock. You can also use chicken or vegetable stock.

Cover the pot and cook for 5 minutes.

In a small bowl, combine hot pepper flakes, sesame oil, and ground black pepper.

Mix well until the pepper flakes are soaked in the oil.

Clean the seafood. For the shrimp, snip off whiskers and sharp parts, then devein them. Wash shrimp and oysters in salt water.

Once the broth is boiling, add the prepared shrimp, oysters, and mussels.

Cut the soft tofu tubes in half and squeeze the tofu into the pot. Gently break it up with a spoon.

Add the fish sauce and the seasoning paste to the stew.

Cover and cook over medium-high heat for 5-6 minutes, until the mussels open and all seafood is cooked through.

Ladle the stew into individual earthenware pots (ttukbaegi) or serving bowls.

If using earthenware pots, bring them to a boil directly on the stove.

Crack an egg into the center of the bubbling hot stew.

Garnish with the reserved chopped green onion and serve immediately with rice.

Leave a thin layer of scorched rice at the bottom of the rice pot.

Pour cold water over the scorched rice.

Bring to a boil to create scorched rice soup (Nurungji).