Spicy Seafood and Tofu Stew with Rice Cakes

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Korean stew packed with tender seafood, soft tofu, and chewy rice cakes in a fiery gochugaru-based broth. This Korean-inspired soup recipe, ready in about 30 minutes, layers rice cakes, firm tofu, mussel meat into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Korean cuisine 360 cal/serving

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Ingredients

12 oz, sliced rice cakes
14 oz, cubed firm tofu
8 oz mussel meat
12 large, peeled and deveined shrimp
2 tbsp gochugaru
2 tbsp doenjang paste
3 stalks, sliced green onions
2 cloves, minced garlic

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Instructions

Step 1: In a large pot, heat 1 tbsp oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add gochugaru and doenjang, stirring for 1 minute until aromatic.
Step 2: Pour in 6 cups water and bring to a simmer. Add rice cakes and cook for 5 minutes. Stir in tofu, mussels, and shrimp. Cook for 8-10 minutes until mussels open and shrimp turn pink.
Step 3: Add green onions and season with 1 tsp salt and 1/2 tsp sugar. Simmer for 2 more minutes until the broth thickens slightly. Serve immediately with steamed rice.