Korean Soft Tofu Stew (Soondoobu Jjigae)

• 1/4 cup chopped seafood (I used shrimp and squid.)
• 3 clams
• 1 tablespoon grape seed oil (or any other neutral oil)
• 1 tablespoon (Optional) Korean red pepper flakes (gochugaru)
• 1/4 cup chopped kimchi
• 2 garlic cloves, minced
• 1/4 cup diced mushrooms
• 1/4 cup diced zucchini
• 1 cup stock (vegetable, seafood, chicken, beef) or water
• 14 ounces silken tofu
• 1 teaspoon kosher salt
• 1 tablespoon sesame oil
• 1 tablespoon green onion, thinly sliced
• 1 egg

1. Cut seafood into small dice and clean and sort clams. Set aside.
2. In a small saucepan, heat grape seed oil on medium high heat. Stir in Korean red pepper flakes (gochugaru), if using.
3. Add kimchi, garlic, mushrooms, and zucchini; cook until tender and barely browned, about 2-3 minutes.
4. Add stock and bring to a boil.
5. Scoop large spoonfuls of silken tofu from its package into the boiling soup base.
6. Reduce heat to medium and bring back to a hard simmer, stirring occasionally to break up the tofu. Simmer for 3 minutes until tofu is heated through. Season with kosher salt.
7. Add seafood and cook until cooked through, about 2 minutes. Taste and adjust seasoning.
8. Reduce the heat to low and drizzle the soup with sesame oil and scatter green onions.
9. Crack an egg into a small bowl and gently pour on top of the soup; the hot soup with cook the egg.
10. Serve from your saucepan and enjoy!

seafood, clams, grape seed oil, red pepper, garlic, mushrooms, zucchini, stock, silken, kosher salt, sesame oil, green onion, egg

Taken from food52.com/recipes/57013-korean-soft-tofu-stew-soondoobu-jjigae (may not work)