Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

Ingredients

• 1 package (about 12 ounce s) sundubu (extra soft tofu)
• 2 ounce sbeef or pork (rib eye, sirloin, pork loin or pork belly)
• 7-8 piece sof seafood assortment (shrimp, mussels, clams, and/or oysters)
• 1/2 small zucchini (2-3 ounce s)
• 1/4 onion (2-3 ounce s)
• 1 scallion
• 1 tablespoon gochugaru (red chili pepper flakes) adjust to taste.
• 1 tablespoon sesame oiluse a little more if using more gochugaru
• 1 teaspoon minced garlic
• 1 teaspoon soup soy sauce (or regular soy sauce)
• salt to tasteabout 1/2 teaspoon
• pinch pepper
• 1 cup anchovy broth (or other broth or water)
• 1 egg - optional

Instructions

1. Cut the meat into small (about 1 inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1 inch pieces. Dice the onion and scallion.
2. Add the gochugaru and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heated pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
3. Stir in the meat, onion, garlic, and soy sauce. sauté until the pork and onion are almost cooked, 2 3 minutes.
4. Pour in the broth (or water). Bring it to a boil and continue to boil for 3 4 minutes.
5. Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 4 minutes.
6. Drop the seafood in and boil until the clams and mussels open, 2 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it's still boiling hot.