Spicy Seafood and Tofu Stew with Rice Cakes
A hearty Korean stew packed with tender seafood, soft tofu, and chewy rice cakes in a fiery gochugaru-based broth. This korean-inspired soups ready in about 30 minutes layers sliced rice cakes, cubed 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Seafood and Tofu Stew with Rice Cakes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spicy Seafood and Tofu Stew with Rice Cakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spicy Seafood and Tofu Stew with Rice Cakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Seafood and Tofu Stew with Rice Cakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Seafood and Tofu Stew with Rice Cakes?
Korean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
