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Heat the sesame oil in a medium pot or traditional Korean dolsot over medium heat.

Add the chopped scallion whites and diced onion to the pot. Sauté for 2-3 minutes until softened and fragrant.

Stir in the Korean red pepper powder and garlic powder (or minced fresh garlic). Stir-fry for 1 minute, mixing well with the aromatics, until a paste forms.

Add the soy sauce and fish sauce to the paste, mixing thoroughly to combine.

Pour in the water and add the anchovy broth tablet (or Hondashi powder). Stir until the tablet or powder is fully dissolved.

Add the diced zucchini and enoki mushrooms to the pot. Bring the mixture to a gentle simmer.

Add the shrimp to the simmering broth. Continue to simmer until the shrimp just begin to turn pink, about 2-3 minutes.

Carefully add the silken tofu to the pot. Gently break it up into large chunks using a spoon. Avoid over-stirring to maintain the tofu's soft texture.

Allow the stew to simmer for another 1-2 minutes, or until the tofu is heated through. Do not boil vigorously after adding the tofu.

Remove from heat. Garnish with the chopped scallion greens before serving immediately.


Heat the sesame oil in a medium pot or traditional Korean dolsot over medium heat.

Add the chopped scallion whites and diced onion to the pot. Sauté for 2-3 minutes until softened and fragrant.

Stir in the Korean red pepper powder and garlic powder (or minced fresh garlic). Stir-fry for 1 minute, mixing well with the aromatics, until a paste forms.

Add the soy sauce and fish sauce to the paste, mixing thoroughly to combine.

Pour in the water and add the anchovy broth tablet (or Hondashi powder). Stir until the tablet or powder is fully dissolved.

Add the diced zucchini and enoki mushrooms to the pot. Bring the mixture to a gentle simmer.

Add the shrimp to the simmering broth. Continue to simmer until the shrimp just begin to turn pink, about 2-3 minutes.

Carefully add the silken tofu to the pot. Gently break it up into large chunks using a spoon. Avoid over-stirring to maintain the tofu's soft texture.

Allow the stew to simmer for another 1-2 minutes, or until the tofu is heated through. Do not boil vigorously after adding the tofu.

Remove from heat. Garnish with the chopped scallion greens before serving immediately.
