A bubbling stew of soft, uncurdled tofu with shrimp and clams in a spicy gochugaru broth, finished with an egg cracked straight into the pot. Served still boiling in its own bowl.
Build the base
Heat the sesame oil in a pot and stir-fry the garlic, onion, and gochugaru together until fragrant and red.
2 minAdd the stock
Pour in the stock and gochujang and bring to a boil.
Cook the seafood
Add the shrimp and clams and simmer until the clams open and the shrimp turn pink.
5 minAdd the tofu
Spoon the soft tofu directly into the pot in large curds, without stirring too much so it stays silky.
3 minCrack in the egg
Crack the egg into the center of the bubbling stew and let it just barely set.
1 minFinish
Scatter scallion over the top and serve bubbling hot straight from the pot.
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