Spicy Korean Haemul Sundubu Jjigae

Ingredients

• 1 cup water
• 3 dried anchovies (guts removed)
• 1 piece dried kelp (2" square)
• Optional: 1 dried shiitake or small piece of onion for depth
• 300 g silken tofu (sundubu)
• ½ small zucchini, julienned
• ¼ small onion, thinly sliced
• 2 cloves garlic, minced
• 1 scallion, sliced (white and green parts separated)
• ½ cup mixed seafood (e.g. mussels, squid, shrimp, clams)
• 1 egg (optional, for topping)
• 1 tbsp neutral oil (e.g. vegetable or grapeseed)
• 1 tsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes – adjust for spice level)
• ½ tsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• ½ tsp sugar
• ¼ tsp salt (to taste)