Sundubu-jjigae is an amazing stew of soft silken tofu, served in a mildly spicy broth and embellished with either meat or stuffed to the brim with seafood. We are making the seafood version. The stew is made of silken tofu, which gets cooked in a brothy stew with a variety of seafood and is flavored with gochujang: a bright-red fermented chile paste that is tangy, spicy, and sweet all at once. When you eat the rice mixed with the red stew and the seafood, it feels like you're eating a Korean version of a Paella and it's as amazing as it sounds. This dish comes with rice and Banchan - Korean vegetable sides - of Mu Saengchae (Daikon and carrot side) and Minari-muchim (We substituted with Kale).
Ingredients: Shrimp, squid, mussels, silken tofu, onion, garlic, scallion, kimchi, gochujang ( fruity chili flakes), gochujang, tamari, canola oil, and sesame oil.
Minari-muchim: Kale (Substitute for Minari), garlic, sesame oil, sesame, canola oil
Musaengchae (Radish Salad): Daikon (Radish), carrot, salt, garlic, rice wine vinegar, sugar, gochugaru ( fruity Korean chili flakes)