Sundubu Jjigae (Korean Soft Tofu Stew)

Ingredients

For 2 portions

• 🧈 600g silken tofu
• 🦪 250g clams (raw, in shell)
• 🥓 100g pork strips (raw)
• 🥬 120g kimchi
• 🧅 1 small onions
• 🧄 3 cloves garlic
• 🌿 1.5 Tbsp chilli flakes
• 🥣 1 Tbsp soy sauce
• 🏺 1 Tbsp sesame oil
• 🥤 500ml tap water
• 🍳 2 medium egg
• 🧅 2 medium spring onions
• 🍚 160g white rice (dry)

Method

1. Rinse the rice and cook it. Scrub the clams, throwing away any that stay open when tapped.
2. Heat the sesame oil in a heavy pot or Korean earthenware dolsot over a medium heat. Add the chopped onion, crushed garlic and thinly sliced pork, and fry for 3 minutes until the pork is no longer pink.
3. Add the chopped kimchi and chilli flakes (gochugaru if you have it), and fry for 2 minutes, stirring, until the oil turns red.
4. Pour in the water and soy sauce and bring to the boil. Simmer for 5 minutes.
5. Add the clams, cover and cook for 3–4 minutes until they open. Throw away any that stay shut.
6. Spoon in the silken tofu in large pieces and simmer gently for 3 minutes, without stirring, so it stays in soft curds.
7. Crack the eggs on top, scatter with sliced spring onion and take to the table still bubbling. The eggs cook in the hot stew. Serve with the rice.