Haemul Sundubu Jjigae

Ingredients

• Water (4 cups)
• Salt (to taste)
• Black pepper (to taste)
• Green onions (2, chopped (for garnish))
• Sesame oil (2 tablespoons)
• Fish sauce (1 tablespoon)
• Soy sauce (1 tablespoon)
• Gochujang (Korean red pepper paste) (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Assorted seafood (shrimp, squid, clams, mussels) (2 cups, cleaned and prepared)
• Soft tofu (1 block (about 300g), cut into chunks)

Instructions

1. In a large pot, heat the sesame oil over medium heat.
2. Add the sliced onion and minced garlic, sautéing until they become fragrant and the onion is translucent, about 3 minutes.
3. Incorporate the assorted seafood into the pot and cook for about 5 minutes, or until the seafood starts to turn opaque.
4. Stir in the gochujang, soy sauce, fish sauce, salt, and pepper, mixing well to ensure all the seafood is coated with the sauces.
5. Pour in the water and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
6. Carefully add the soft tofu into the pot, breaking it into chunks with a spoon. Simmer for an additional 5 minutes.
7. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
8. Garnish with chopped green onions before serving.
9. Serve hot with a side of steamed rice to balance the spiciness and enhance the meal.