Best Spicy Korean Tofu Stew

A Warm Invitation

My Favorite is Spicy Korean Tofu Stew, I remember the first time I tasted Spicy Korean Tofu Stew. It was a chilly winter evening, and the warmth of the kitchen was inviting. My friend, who had just returned from Korea, was eager to share a dish she adored. As I walked into her home, the rich, spicy aroma of the stew filled the air, promising a comforting experience. I could hardly wait to taste it.

The Cooking Adventure

Watching her cook was like observing a culinary dance. She started by heating the oil and stirring in Korean chili flakes and minced garlic. The sizzling sounds and fragrant smells were mesmerizing. Then came the clams and prawns, each sizzling and turning bright with spice. When the kelp and anchovy stock was added, it created a deep, flavorful base. As she added the tofu and mushrooms, I was already imagining the delightful taste.

A Heartwarming Taste

Finally, it was time to serve. The stew was bubbling in a traditional Korean stone pot, and the sight of it was simply irresistible. The tofu was soft and silky, the seafood perfectly tender, and the mushrooms added a wonderful texture. Each spoonful was a comforting blend of spicy and savory flavors. It was a taste of warmth that wrapped around me like a cozy blanket.

Memories to Cherish

As we enjoyed the stew together, I realized how food can bring people closer. We shared stories and laughter, all while savoring this delicious dish. Spicy Korean Tofu Stew became more than just a meal; it was a memory of friendship and warmth. Every time I make it now, I think of that special evening and the joy it brought to my heart.

Chef’s Notes-Spicy Korean Tofu Stew

• For the best flavor and texture, use fresh seafood and high-quality soft tofu. Fresh clams and prawns will enhance the stew’s richness.
• Adjust the level of Korean chili flakes (gochugaru) to suit your taste. For a milder stew, start with less chili flakes and add more if needed.
• Feel free to add extra vegetables like zucchini or spinach. These will add more texture and nutritional value to the stew.
• Using rice bran oil or another neutral cooking oil ensures that the flavor of the chili flakes and other ingredients is not overwhelmed.
• This stew pairs wonderfully with a side of kimchi or pickled vegetables, which complement the spicy and savory flavors of the dish.

Spicy Korean Tofu Stew

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

Total time

35

minutes

Dive into the rich, spicy flavors of this Spicy Korean Tofu Stew! Packed with tender seafood and a medley of mushrooms, this dish is a comforting and refreshing delight. Perfect for a cozy dinner, this stew will tantalize your taste buds with its silky soft tofu and aromatic broth. Inspired by traditional Korean cuisine, it’s a must-try for any food lover!

Ingredients

• 12 ounces soft tofu

• 4 ounces littleneck clams

• 3 medium prawns

• 3.5 ounces enoki mushrooms

• 1.6 ounces oyster mushrooms or shimeji mushrooms

• 2 small shiitake mushrooms

• 1 egg

• 1 stalk green onion

• 1 1/2 cups dried kelp and anchovy stock

• 1 tablespoon rice bran oil or any neutral cooking oil

• 1 tablespoon Korean chili flakes (gochugaru)

• 1 teaspoon minced garlic

• 1/2 teaspoon soy sauce

• 1/4 teaspoon fine sea salt

• pinch ground black pepper

• 1 teaspoon sesame oil

Directions

• Prepare the Base – In a pot over medium heat, combine the cooking oil, chili flakes, minced garlic, and soy sauce. Stir continuously for about 1 minute until aromatic but be careful not to burn the chili flakes.
• Add Seafood – Quickly add the cleaned clams and prawns to the pot. Stir to coat them evenly with the chili mixture for about 2 minutes.
• Incorporate Tofu and Mushrooms – Gently add the soft tofu in large chunks along with the enoki and oyster mushrooms. Crack an egg into the pot and let it cook for another 2 minutes.
• Finish and Serve – Top the stew with sliced green onions, a pinch of black pepper, and a dash of sesame oil. Serve hot with steamed rice and your favorite Korean side dishes.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 10g
• Protein: 15g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 600mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 8mg
• Iron: 10mg

FAQ-Spicy Korean Tofu Stew

Can I use a different type of tofu?

Yes, you can use silken tofu if you prefer a softer texture, though it may break down more easily. Ensure that the tofu is well-drained before adding it to the stew.

What can I use instead of clams?

Mussels or small scallops are good alternatives if you can’t find clams. Both will provide a similar seafood flavor.

Is there a substitute for Korean chili flakes (gochugaru)?

If you can’t find gochugaru, you can use red pepper flakes, though they may not have the same depth of flavor. Adjust the amount to taste.

Can I make this stew vegetarian?

Yes, you can make a vegetarian version by omitting the seafood and using vegetable stock instead of kelp and anchovy stock. You can also add more vegetables for flavor and substance.

How do I store leftovers?

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a little water or broth if necessary to adjust the consistency.