This fiery, bubbling broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.
2 scallions, white and pale green parts only, thinly sliced3 Tbsp. soy sauce4 oz. squid, bodies and tentacles separated, bodies cut into ¼"-thick ringsRecipe Preparation
Heat oil in a large saucepan over medium. Add onion, scallions, and garlic and cook, stirring often, until vegetables are very soft but not browned, 8–10 minutes. Add kimchi and juices and cook, stirring constantly, 1 minute . Add gochugaru, soy sauce, and 2 cups water. Increase heat to medium-high and bring to a simmer. Cook just until flavors come together, about 5 minutes.
Add tofu , then surround with shrimp and squid, and finish with mussels. Cover and cook just until shrimp are opaque and mussels open, about 2 minutes. Remove stew from heat; taste and season with salt or fish sauce if needed. Top with egg yolk just before serving. Serve with rice alongside. *Raw egg is not recommended for the elderly, pregnant women, children under four, and people with weakened immune systems.
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