A violent, bubbling cauldron of extra-soft tofu, characterized by its intense chili oil base and delicate, custard-like texture. This stew is built by toasting chili flakes in sesame oil before adding an oceanic stock, creating a complex, layered heat that is finished with a raw egg cracked into the boiling center.
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In a traditional earthenware pot (ttukbaegi), heat sesame oil over medium-low heat. Add garlic and gochugaru, stirring for 1 minute to create a bright red chili oil.
Pour in the anchovy-kelp stock and bring to a rolling .
Add the mixed seafood and cook until the clams open.
Slice the tofu tube and slide the soft chunks into the broth. Do not break them up too much.
for 3-5 minutes , allowing the tofu to absorb the spicy oil.
Remove from heat while still bubbling fiercely. Immediately crack the raw egg into the center and top with scallions. Serve with rice.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
