← Nouns Cooking · Korean

Ingredients

• 600 ml Water
• 6 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 8 cm square)
• 1½ tbsp Vegetable oil
• 1½ tbsp Gochugaru (Korean chilli flakes)
• ½ Onion, chopped
• 2 cloves Garlic, minced
• 60 g Kimchi, chopped (optional)
• ½ Courgette (zucchini), halved and sliced
• 200 g Clams, scrubbed
• 120 g raw prawns, peeled
• 350 g extra-soft (silken) tofu, sundubu
• 1 tbsp soy sauce (Korean soup soy sauce if you have it)
• 2 tsp Fish sauce
• salt, to taste
• 2 Eggs
• 1 Spring onion, chopped
• 1 Green chilli, sliced (optional)

Method

1. Put the water, anchovies and kelp in a pan, bring to the boil and simmer for 10 min. Strain out the solids and keep the broth.
2. Heat the oil in a small heavy pot or earthenware bowl over low heat. Stir in the gochugaru, onion and garlic and cook gently for 1–2 min until the oil turns red and smells toasty; do not let the chilli burn.
3. Add the kimchi, if using, and stir for 1 minute, then pour in the broth and bring it to a lively boil over medium-high heat.
4. Add the courgette and clams and boil for 2–3 min until the clams start to open. Drop in the prawns.
5. Spoon the tofu into the pot in big soft chunks and season with the soy sauce, fish sauce and a little salt. Boil for 3–4 min, without stirring too much, until the prawns are pink and every clam is open (throw away any that stay shut).
6. Crack the eggs into the bubbling stew, scatter over the spring onion and chilli, and turn off the heat. Serve at once, still bubbling, with rice.

Tips

• Swap the seafood for 100 g thinly sliced pork belly, browned with the chilli oil at the start, for the other classic version.
• Tubes of extra-soft tofu are easiest: snip the end and squeeze it straight in.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee Kimchimari