Ingredients
- 300 g soft tofu
- 800 ml vegetable broth
- 1 onion
- 2 garlic cloves
- 2 tablespoons gochugaru
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce
- 100 g clams or shrimp
- 2 eggs
- 2 scallions
- 1 tablespoon sesame oil
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5. Sauté 3 min/120°C/speed 1 with the sesame oil.
- Add the gochugaru, gochujang and soy sauce. Mix 1 min/100°C/speed 2.
- Add the broth and seafood. Set 12 min/100°C/reverse/spoon speed.
- Add the soft tofu in large chunks and cook 4 min/90°C/reverse/spoon speed.
- Crack the eggs on top when serving and finish with scallion.
Tips
- Soft tofu breaks easily, so add it at the end.
- The egg sets from the heat of the stew.
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