Haemul Jjigae

Ingredients

• 1 lb mixed seafood (clams, mussels, squid, shrimp)
• 4 cups water
• 6 dried anchovies
• 1 piece dried kelp (dashima), about 4 inches
• 1 zucchini, sliced
• 1/2 onion, sliced
• 2 scallions, cut into 2-inch pieces
• 1 red chile, sliced
• 3 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang
• 1 tbsp minced garlic
• 1 tbsp fish sauce
• 1 block soft tofu, sliced

Before you cook

• Scrub the clams and mussels and soak them in salted water for 20 minutes to purge sand.
• Clean the squid and slice into rings.
• Slice the zucchini, onion and chile.

Steps

1. Combine the water, dried anchovies and kelp in a pot and bring to a boil.
2. Simmer for 10 minutes, then remove the anchovies and kelp and discard them.
3. Stir the gochugaru, gochujang, garlic and fish sauce into the stock.
4. Add the onion and bring back to a boil.
5. Add the clams and mussels and cover the pot.
6. Cook for 3 minutes until the shells begin to open.
7. Add the squid, shrimp and zucchini.
8. Simmer for 4 minutes until the seafood is just cooked through.
9. Slide in the tofu slices without breaking them.
10. Scatter the scallions and red chile over the top.
11. Simmer for 2 more minutes.
12. Ladle into bowls straight from the pot.