Seafood Tofu Stew - Haemul Sundubu Jjigae

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
• 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
• Small bunch of chrysanthemum (aka crown daisy) leaves
• 200g enoki mushroom (slice off base)
• Individual servings of cooked medium grain rice