Korean-style Tofu Stew

Here is how to make it:

1. Start by cooking the chopped bacon in a pot. You want the bacon slightly brown and some of the fat melted.
2. Then add chopped onions and cook for a couple of minutes.
3. Then add garlic, and pork and cook for a few minutes, stirring occasionally. Make sure to break apart the ground pork because it can cook in big clumps.
4. After a few minutes, when the pork is mostly browned add the chopped carrots and zucchini and cook for a couple of minutes.
5. Then add the Korean chili flakes, Korean chili paste, and fish sauce and give it a good stir so everything is well-mixed.
6. Then chicken stock or water. Bring to a boil, then turn the heat down to medium-low and simmer for 20 minutes covered.
7. Open the silken tofu and drain the water out. Carefully add the tofu to the stew and break the silken tofu up into bite-size with your wooden spoon.
8. Simmer for about 3 minutes then turn the heat up to boil the stew rapidly and add the mussels on top and cover to boil for 3 minutes.

Serve with steamed white rice on the side.

Note: I like my stew on the brothy side so usually add a little more chicken stock towards the end if too much of the broth evaporates.

Pairing Ideas

1. Steamed white rice: The perfect accompaniment to soak up the flavorful broth.
2. Kimchi: A classic Korean side dish that adds a tangy and spicy kick. See Homemade Kimchi.
3. Pickled vegetables: Such as radishes or cucumbers, to add freshness and crunch.
4. Banchan (Korean side dishes): Options like spinach namul, bean sprout salad, or seasoned seaweed can complement the stew.
5. Korean BBQ: Grilled meats like bulgogi or galbi can serve as a hearty addition to the meal. See Korean-Style Spicy Pork Ribs.
6. Green tea: A refreshing beverage to cleanse the palate between bites.
7. Soju or makgeolli: Traditional Korean alcoholic beverages to enhance the dining experience, if desired.