There are few things in this world more inviting than hot pot filled with seafood and silken tofu, bubbling away in a red-hot spicy soup.
- 1 zucchini (courgette)
- 100 g (3½ oz) enoki mushrooms
- 300 ml (10 fl oz) Anchovy and kelp stock (recipe here)
- 20 g (¾ oz/¼ cup) Korean chilli flakes (gochugaru), or to taste
- 60 ml (2 fl oz/¼ cup) fish sauce
- 200 g (7 oz) mixed seafood (prawns [shrimp], scallops, mussels, calamari)
- 500 g (1 lb 2 oz) silken tofu
- 1 spring onion (scallion), thinly sliced
- 1 tsp sesame oil
- 1 egg
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Top and tail the zucchini, cut in half lengthways, then cut into 1-cm (½-in) thick slices. Trim the roots off the enoki mushrooms and brush off any dirt. Set aside.
- Bring the stock to the boil in a Korean stone bowl pot (dolsot) or claypot over medium–high heat. Add the chilli flakes and fish sauce, and stir to mix well. Add the zucchini and mixed seafood and boil for 3 minutes, until the zucchini has softened slightly. Add the silken tofu and use a spoon to break it into smaller pieces. Reduce the heat to medium–low and simmer for 2 minutes. Taste and adjust the seasoning if necessary, adding more chilli flakes if you want the stew extra hot!
- Remove from the heat, add the spring onion and sesame oil and gently stir to combine. Gently crack the egg into the centre of the pot and serve the stew while it is still bubbling. At the table, break the yolk with chopsticks and stir it into the soup, then dig in.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99