Seafood Soondubu Jeongol

Another one for the journal: Adapted from My Korea, book by Hooni Kim

Mmmm was this good. T'was... t'was... 

Random work lunch CC and I were having together. Quite the day! 

Fresh seafood is key, I think vegetables can just be based on what is in your fridge / what you like. Mainly hardier (is this a word?) vegetables like daikon, squash, cauliflower... all good. 

Can be served over rice, with noodles added, or rice cakes!

Serves 2

Ingredients

2 cups dashi (used the cheat Japanese tsuyu soup base. To taste but 2 cups water ~60ml tsuyu.)
1 teaspoon salted shrimp (didn't have this so subbed fish sauce)
¼ cup gochugaru 
4 garlic cloves, minced
½ tsp minced ginger
1 medium onion, bite-sized dice
¼ small daikon, peeled and ¼ slices
1 medium zucchini (skipped this and not a bad move; quite a bit of food)
1 Tbsp soy sauce
½ soy sauce
6 top/littleneck clams
½ lb mussels
2 oz squid (leftover from spicy stir fry...)
¾ lb silky tofu
Scallions, 1 inch batons (the big local scallions are so much better!)
1 Egg
Extra soy sauce to taste.

Instructions

To dashi, add salted shrimp, gochugaru, garlic, and ginger, and simmer for 15 mins.

Add onions and simmer for 5 mins.

Add vegetables, soy sauce, salt, and simmer 5 mins / until vegetables start to soften.

Add seafood (sans shrimp). Cover. 

When broth is boiling again add tofu. Cover. 

Add scallions and shrimp and cover and cook till done. 

Taste!