Spicy Korean-Style Seafood And Tofu Stew With Spinach Recipe

INGREDIENTS:

• 1 dozen small littleneck clams
• 8-12 whole shrimp (with their shells and heads if you don’t mind)
• 2 tablespoons sesame oil (or substitute with neutral oil, such as vegetable)
• 2 large leeks, white and light green parts only, chopped (or substitute with 1 medium-sized onion, chopped)
• 1 large carrot, sliced to 1/2″ discs
• 1 celery stalk, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 teaspoons Korean chili flakes, or gochugaru (less or more depending on your tolerance to spiciness)
• 2 tablespoons Korean chili bean paste, or gochujang
• 12 oz pack firm silken tofu (or substitute with soft tofu of any other type)
• 6 cups stock (be it seafood, chicken or vegetable stock, preferably homemade, or kombu-steeped dashi stock, or instant dashi, or just substitute with water)
• about 1/4 lb fresh spinach leaves, washed and trimmed
• 1-2 teaspoons soy sauce
• salt and pepper to taste
• rice for serving

INSTRUCTIONS:

1. Scrub the clams and rinse. Soak in cold water for 30 minutes to expunge any sand while you prepare the rest of the ingredients.
2. Heat the oil in a large pot or Dutch oven over low heat. Add the leeks or onion, carrots, celery, garlic and ginger, and cook over low heat, stirring, about 2-3 minutes. Add the chili flakes and continue cooking, stirring occasionally, another minute. Add the gochujang paste and stir to incorporate thoroughly.
3. Add the stock or water and increase heat to bring to a boil, stirring occasionally. Add the tofu and reduce heat to a simmer. Let simmer for about 40 minutes, or until vegetables are very tender.
4. Increase heat to a rapid boil and add the clams. After about 2 minutes, add the shrimp. Wait until all the clams have opened (this should take around 5-6 minutes), then stir in the spinach. Taste for seasoning, adding the soy sauce and salt and pepper as desired. Serve with the rice.

Source: Not Eating Out In New York

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