Seafood Tofu Stew - Haemul Sundubu Jjigae — Everyday Gourmet

Ingredients

• 1L good quality dashi or Korean anchovy stock
• 2 blue swimmer crabs, cleaned and halved
• 1 dozen mussels, debearded and cleaned
• 16 vongole or pipis, cleaned
• 8 king or large banana prawns left whole
• 500g ling fillet, deboned and skin removed(or similar firm white fillet)
• 250g pressed silken or silken tofu, sliced into roughly 1cm x 3cm x 3cm blocks
• ¼ medium onion, sliced thinly
• Seasoning Paste for the Broth: ½ tsp minced ginger, ¾ tsp minced garlic, 1tbs coarse gochukaru, 1½ tbsp gochujang, 1 tbsp all rounder soy sauce, 1 tbsp finely sliced green onions