Seafood Sundubu-jjigae

In a small bowl, combine the gochugaru chili flakes, sesame oil and black pepper; set the mixture aside to let the flavors meld.

Heat the vegetable oil in a wide pot or Korean earthenware pot (ttukbaegi) over medium-high heat. Add the finely chopped onion, minced garlic, the white part of the scallions and the sliced king oyster mushrooms; sauté for 2–3 minutes until the vegetables are lightly browned.

Pour in the water, cover the pot and boil for 5–6 minutes to let the broth base come to a good simmer.

Add the shrimp, rinsed oysters and cleaned mussels. Place the silken tofu into the pot in large chunks, gently breaking it up with a spoon without mashing it.

Stir in the fish sauce and half of the spice mixture; stir gently a few times. Cover and cook for 5–6 minutes, until the seafood is fully cooked through.

Add the remaining spice mixture, crack the eggs directly into the boiling soup and cook for another 1–2 minutes, until the whites are set but the yolks remain soft.

Sprinkle with the green part of the scallions and serve immediately, while the soup is still bubbling.