Seafood Soft Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
This Korean dish simmers silky soft tofu with clams, shrimp, and squid in a spicy broth.
This Korean dish simmers silky soft tofu with clams, shrimp, and squid in a spicy broth. Its piping-hot, peppery broth makes it a satisfying choice for lunch or dinner.
Seafood · 25 minutes to cook
Tips: Briefly fry the gochugaru in sesame oil to bring out its aroma. It burns easily, so keep the heat low.
Tips: Once the clams open, they’ll flavor the broth quickly, so there’s no need to cook them for long.
Tips: Lightly stir in the egg yolk as you eat to mellow the spicy broth.
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Ingredients (1 serving)
- Soft tofu — 1 pack
- Clam meat — 80 g
- Shrimp — 3 pc
- Squid — 40 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Gochugaru (Korean red pepper flakes) — 1 Tbsp
- Sesame oil — 1 tsp
- Seafood stock — 300 ml
- Soy sauce — 0.5 Tbsp
- Salt — 0.5 g
- Egg — 1 pc