Sundubu Jjigae with Seafood Medley

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until fragrant.

Add the gochugaru (Korean chili flakes), doenjang (soybean paste), and gochujang (chili paste) to the pot. Stir and cook for another minute, allowing the spices to bloom.

Pour in the water or seafood stock. Bring to a boil, then reduce heat and simmer for 5 minutes to develop the broth's flavor.

Add the zucchini and shiitake mushrooms to the pot. Simmer for another 5 minutes until slightly softened.

Add the clams and mussels to the pot. Cover and cook until the shells open, about 5-7 minutes. Discard any clams or mussels that do not open.

Add the shrimp and simmer for 2-3 minutes, until they turn pink and opaque.

Gently spoon the soft tofu into the pot, breaking it into large chunks. Be careful not to stir too vigorously, as the tofu is delicate.

Stir in the fish sauce (or soy sauce) and sesame oil. Adjust seasoning to taste.

Simmer for another 2-3 minutes, allowing the tofu to heat through.

If desired, crack an egg into each serving just before serving. Allow the egg to cook for about a minute until the white is set but the yolk is still runny.

Garnish with sliced green onions.

Serve the Sundubu Jjigae hot with a side of rice.