Spicy Seafood Sundubu Jjigae

1. Heat cooking oil in a dolsot (stone pot) or a small pot over medium heat. Add minced garlic, gochugaru, and kimchi; sauté for 2-3 minutes until fragrant. 2. Add the assorted seafood and sauté for another 2-3 minutes until shrimp turn pink and clams/mussels begin to open. 3. Pour in the anchovy broth (or water) and soy sauce. Bring to a boil, then reduce heat to medium-low. 4. Gently scoop the soft tofu into the pot. You can break it up with a spoon as you add it. Add sliced zucchini/mushrooms. 5. Simmer for 10-15 minutes, allowing all the flavors to meld. If using, crack an egg directly into the stew during the last few minutes of cooking, allowing it to poach. 6. Stir in sesame oil and garnish with chopped green onions. Serve piping hot with a bowl of rice.