Name: Baekjeong Temple Citys Seafood Soft Tofu Stew Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 4 cups low-sodium chicken or seafood broth; 1 cup water; 1 tbs doenjang (Korean fermented soybean paste) or miso (optional for depth); 1 tsp gochugaru (Korean red pepper flakes) or crushed red pepper; 1 tbs soy sauce; 1 tsp fish sauce; 1 tbs neutral oil (vegetable or canola); 4 cloves garlic, minced; 1 tsp ginger, julienned or finely minced; 4 stalks green onions (scallions), white and green parts separated, thinly sliced; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 14 oz soft (silken) tofu; 8 oz raw shrimp, peeled and deveined; 8 oz fresh mussels or clams, scrubbed and debearded; 6 oz white fish fillet (cod, halibut or tilapia), cut into 1-inch pieces; 1 each egg (optional, to poach into stew); 1 cup zucchini, halved and sliced into 1/4-inch half-moons; 1 cup shiitake mushrooms, sliced (or button mushrooms); 0.5 each onion, thinly sliced; 1 cup fresh spinach or baby bok choy; 1 tsp sesame oil; 1 tsp toasted sesame seeds; 2 stalks extra sliced green onion (for garnish); 2 each lime or lemon wedges (optional)

In a medium pot set over medium heat, add the neutral oil and warm 30 seconds. Add the minced garlic, ginger and the white parts of the sliced green onions; sauté 30–60 seconds until fragrant but not browned. Stir in the doenjang or miso, gochugaru, soy sauce and fish sauce until combined. Pour in the chicken or seafood broth and 1 cup water, bring to a gentle simmer.

Make seasoned broth

Taste the broth and adjust seasoning with up to 1/2 tsp more salt or a dash more soy sauce if needed. Keep at a gentle simmer while preparing other ingredients.

Add the sliced onion, zucchini and mushrooms to the simmering broth. Cook 3–4 minutes until vegetables begin to soften but still hold shape.

Add the spinach or baby bok choy and cook another 1–2 minutes until wilted. Stir in sesame oil and black pepper. Reduce heat to a low simmer to prevent vigorous boiling that can break the soft tofu.

Gently add the cut fish pieces into the broth and simmer 2 minutes.

Add the shrimp and mussels/clams. Cover the pot and cook 3–4 minutes until shrimp are pink and opaque and shellfish have opened (discard any unopened shells).

Using a large spoon, gently slide or spoon the soft tofu into the stew in large chunks. Be careful not to mash it. Simmer very gently 2–3 minutes to warm the tofu through.

If using the egg, crack it into a small bowl and gently slide it into the simmering stew 1 minute before finishing. Cover and poach to your desired doneness (about 1–2 minutes for a soft yolk).

Optional egg

Turn off heat. Stir in toasted sesame seeds and most of the remaining green onion slices, reserving some for garnish.

Ladle the stew into bowls, ensuring a mix of broth, tofu and seafood in each bowl. Garnish with remaining green onions and a squeeze of lime or lemon if desired. Serve immediately with steamed rice or crusty bread.

low-sodium chicken or seafood broth

water

doenjang (Korean fermented soybean paste) or miso (optional for depth)

gochugaru (Korean red pepper flakes) or crushed red pepper

soy sauce

fish sauce

neutral oil (vegetable or canola)

garlic, minced

ginger, julienned or finely minced

green onions (scallions), white and green parts separated, thinly sliced

kosher salt

freshly ground black pepper

soft (silken) tofu

raw shrimp, peeled and deveined

fresh mussels or clams, scrubbed and debearded

white fish fillet (cod, halibut or tilapia), cut into 1-inch pieces

egg (optional, to poach into stew)

zucchini, halved and sliced into 1/4-inch half-moons

shiitake mushrooms, sliced (or button mushrooms)

onion, thinly sliced

fresh spinach or baby bok choy

sesame oil

toasted sesame seeds

extra sliced green onion (for garnish)

lime or lemon wedges (optional)

Seafood Soft Tofu Stew

Make Seafood Soft Tofu Stew Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Seafood Soft Tofu Stew Recipe

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