Haemul Sundubu Jjigae from Scratch

Ingredients

• 10 small dried anchovies
• 1 4-inch piece dried kelp (dashima)
• 4 cups water
• 1 14 oz block silken tofu
• 12 littleneck clams
• 8 large, peeled shrimp
• 4 oz squid(optional)
• 3 tbsp gochugaru (Korean chili flakes)
• 3 tbsp neutral oil
• 4 cloves, minced garlic
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 3 sliced scallions
• 1/2 medium, sliced onion
• 1/2 small, sliced zucchini(optional)
• 2 egg(optional)
• 4 oz mushrooms(optional)

Instructions

1. 1

   Make the broth: rinse anchovies, remove heads and guts. Combine anchovies and kelp with 4 cups water in a pot. Soak 10 minutes, then bring to a gentle simmer over medium heat. Simmer 15 minutes, skimming foam. Strain, discarding solids; keep broth hot.

2. 2

   Make fresh chili oil: heat 3 tbsp neutral oil in a small pan over low heat for 3 minutes, then remove from heat and stir in gochugaru and half the minced garlic. Let steep 5 minutes; set aside.

3. 3

   Prep seafood: scrub clams and soak in cold salted water 20 minutes to purge sand. Peel and devein shrimp; slice squid if using.

4. 4

   Build the stew: in a heavy pot or ttukbaegi, saute remaining garlic and onion in 1 tbsp of the chili oil over medium heat for 3 minutes. Stir in gochujang and cook 1 minute.

5. 5

   Pour in the hot anchovy-kelp broth. Add soy sauce, fish sauce, zucchini, and mushrooms. Bring to a boil, then simmer 5 minutes.

6. 6

   Add clams first and simmer 3 minutes, then add shrimp and squid. Simmer 3-4 more minutes until clams open and shrimp turn pink. Discard any unopened clams.

7. 7

   Gently scoop in silken tofu in large spoonfuls. Simmer 3 minutes without stirring to keep tofu intact.

8. 8

   Finish by swirling in the remaining chili oil, topping with scallions, and cracking an egg into each serving if using. Serve immediately, bubbling hot, with rice.