Charim and HAP
Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth) cooking process
HAP turned Charim's Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth) recipe into a 24-second cooking video.
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Stir-fry 100 g ground pork in 1 tbsp sesame oil over medium heat for 2 minutes, until the outside turns white, then add 1 1/2 tbsp gochugaru and 1 tbsp minced garlic for 30 seconds. Pour in 400 ml water with the clams and bring to a boil over high heat. When the shells start to open, spoon in 400 g soft tofu in large chunks so the clams do not overcook, season with 1 tbsp soup soy sauce, simmer 5 more minutes, and crack in the eggs just before turning off the heat.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note.
Read more
Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.
Ingredients
Instructions
- 1
Purge and rinse the 150 g clams, then loosen the 100 g ground pork so it is ready to cook evenly.
- 2
Heat 1 tablespoon of sesame oil in a stone pot over medium heat and stir-fry the pork for 2 minutes until the outside turns white and opaque.
- 3
Add 1.5 tablespoons of gochugaru and 1 tablespoon of minced garlic and stir-fry for 30 seconds until the gochugaru flavor fully blooms in the oil.
- 4
Add 400ml of water and the soaked clams and bring to a boil over high heat.
When the clam shells start to open, spoon in 400g of soft tofu in large chunks.
- 5
Season with 1 tablespoon of soup soy sauce and simmer for 5 more minutes.
The tofu is well seasoned when it starts to take on the orange tint of the broth.
- 6
Just before turning off the heat, crack in the eggs and add diagonally sliced green onion.
Serve when the egg whites are just barely set from the residual heat of the stone pot.
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