Seafood Soft Tofu Stew

How to make a Seafood Soft Tofu Stew.


  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1/4 cup minced yellow or white onion
  • 1 packed cup aged kimchi (cut into bite-size pieces)
  • 2 cups chicken stock
  • 1 tablespoons Korean red pepper paste (Gochujang)
  • 2 tablespoons Korean red pepper flakes (Gochugaru)
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated white sugar or mirin
  • 1 package soft tofu (cut into cubes)
  • Handful large prawns and/or clams (4-6 each)
  • 1 small bunch mushroom of your choice (slice large mushrooms)
  • 2 eggs
  • 1 green onion (thinly slice)


  1. On the bottom of medium-sized pot, perferably stone earthenware, clay, or cast-iron, heat up the vegetable oil on medium-high.
  2. Add garlic and onions. Saute until fragrant.
  3. Add kimchi. Saute until limp.
  4. Add chicken stock and bring the pot to a boil. Season with red pepper paste, flakes, soy sauce and sugar/mirin. Adjust level of spiciness as needed.
  5. Add tofu, prawns, clams, mushrooms and crack 2 eggs on top. Bring pot back to boil. Garnish with green onions and serve immediately.
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