Seafood Tofu Stew - Haemul Sundubu Jjigae

Cook Time 30 minutes

Servings 6

Ingredients

1L good quality dashi or Korean anchovy stock

2 blue swimmer crabs, cleaned and halved

1 dozen mussels, debearded and cleaned

16 vongole or pipis, cleaned

8 king or large banana prawns left whole

500g ling fillet, deboned and skin removed(or similar firm white fillet)

250g pressed silken or silken tofu, sliced into roughly 1cm x 3cm x 3cm blocks

¼ medium onion, sliced thinly

Seasoning Paste for the Broth

½ tsp minced ginger

¾ tsp minced garlic

1tbs coarse gochukaru

1½ tbsp gochujang

1 tbsp all rounder soy sauce

1 tbsp finely sliced green onions

To Serve

Small bunch of chrysanthemum (aka crown daisy) leaves

200g enoki mushroom (slice off base)

Individual servings of cooked medium grain rice

Method

Mix seasoning paste ingredients until well combined. Leave aside.

In a semi-shallow stone/clay pot (use one with a lid), bring the stock of choice to the boil. Whilst waiting for the stock to boil, ensure that all the prepared seafood has any excess moisture dried off with a paper towel. Slice the ling fillet into 3 cm cubes.

Once the stock is boiling and the seasoning paste and lower the heat to a simmer. Carefully arrange the tofu, sliced onions, fish fillets and the remaining seafood, then increase to high heat and cover. Cook for 3-5 minutes until the seafood is just cooked. Ensure that all the mussels and vongole or pipis have opened – if there are any that have not, discard.

Just before serving, arrange the chrysanthemum leaves and enoki mushrooms over the centre of the haemultang. Serve immediately with individual portions of hot rice.