Korean Silken Tofu Seafood Stew

Rinse 150 g of purged Manila clams several times until no grit remains, then peel and devein 100 g of shrimp.

Keep 300 g of silken tofu ready in its package or bowl so it can be spooned in large pieces later.

Warm 1 tablespoon of sesame oil in an earthenware pot over medium heat.

Add 1 tablespoon minced garlic and 1 tablespoon gochugaru, then stir for only about 30 seconds until the oil turns red and the garlic smells cooked, not browned.

Pour in 400 ml anchovy stock, then dissolve 1 tablespoon gochujang and 1 tablespoon soup soy sauce completely before the pot boils hard. Raise the heat to high and cook until the broth looks evenly orange-red with no paste clumps.

When the broth reaches a steady boil, add the clams and shrimp and cook for about 3 minutes.

Stop extended boiling once the clam shells open and the shrimp turn pink, because overcooking makes the seafood tough.

Spoon the silken tofu into the broth in large pieces and place them on top rather than stirring hard.

Simmer over medium heat for about 2 minutes so the tofu warms through while keeping its soft, custardy texture.

Crack 1 egg over the tofu and reduce the heat to low so the bottom does not scorch.

Cook 2 minutes for a soft yolk or 3 to 4 minutes for a firmer egg, then serve the stew directly in the hot pot.