Spicy Tofu and Seafood Stew | Recipe Cart

Ingredients

• 1 Tbsp. grapeseed or extra-virgin olive oil
• ½ small onion, finely chopped
• 2 scallions, white and pale green parts only, thinly sliced
• 2 garlic cloves, finely chopped
• ½ cup chopped Napa cabbage kimchi with juices
• 3 Tbsp. gochugaru (coarse Korean hot pepper flakes)
• 3 Tbsp. soy sauce
• 1 14-oz. package silken tofu
• 8 large shrimp, peeled, deveined
• 4 oz. squid, bodies and tentacles separated, bodies cut into ¼"-thick rings
• 8 mussels (5–5½ oz.), scrubbed, debearded
• Kosher salt or fish sauce
• 1 large egg yolk*
• Cooked rice (for serving)