2 tablespoons vegetable oil
5 green onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon grated fresh ginger
2 tablespoons Korean red pepper flakes (gochugaru)
1 cup seafood stock
19 ounces soft tofu or soft silken tofu, broken into small chunks
1 teaspoon salt
1/2 onion, diced
1 cup mixed seafood (squid, scallop, and shrimp)
1 teaspoon soy sauce, or more to taste
4 large eggs
2 cups cooked rice
Heat a medium pot over low heat and add vegetable oil. Reserve 1 tablespoon green onion slices and add the rest to the pot; stir with a wooden spoon to coat green onions in oil. Cook green onions until bright green, about 5 minutes.
Add garlic and ginger to green onions; cook and stir until fragrant, 1 to 2 minutes. Add gochugaru and stir to mix thoroughly.
Mix seafood stock, tofu, and salt into green onion mixture. Turn the heat to high and bring to a boil. Add onion and reduce the heat to medium. Simmer until the onion is soft, about 5 minutes.
Cut the squid body into slices.
Add scallop to seafood stock mixture. Bring to a boil, then add squid, shrimp, and soy sauce; cook and stir until squid turns opaque and the shrimp turns pink 5 to 7 minutes. Carefully crack eggs into the stew, one at a time and separately in the pot. Simmer until the egg whites are cooked and the yolks remain runny about 2 minutes. Remove stew from heat.
Adjust seasoning with the soy sauce if necessary. Garnish with the reserved green onion. Serve hot with cooked rice.