Seafood Sundubu with Scallion Chili Oil

Method

1. Put the water, anchovies and kombu in a 18 cm pot and bring to a boil over high heat, about 6 min. Lift out the kombu as soon as it boils, turn down to medium heat and steep for 8 min more, then strain out the anchovies and keep the stock.

   Add in this stepWater (for the stock) 650 mlDried stock anchovies, heads and guts removed 8Kombu (dried kelp), 5 × 5 cm 1

   high heat→medium heat

2. While the stock steeps, scrub the clams and pull the dark vein from each shrimp's back with a toothpick. Finely chop the white part of the green onion and slice the green part. Thinly slice the onion and cut the chili on the diagonal.

3. In a 18 cm earthenware pot (or heavy pot), fry the oil, chopped white green onion, garlic and pork belly over medium-low heat for 3 min, until the onion turns light golden and the pork has released plenty of fat.

   Add in this stepNeutral oil (for the chili oil) 2 tbspLarge green onion ½Minced garlic 1½ tspPork belly, finely chopped 80 g

   medium-low heat

4. Turn down to low heat, add the chili flakes and stir for 30 sec. Then pour the soup soy sauce down the side of the pot so it sizzles and caramelises. The oil should be deep red, and you want to stop before it smokes.

   Add in this stepKorean chili flakes, half fine and half coarse 2 tbspKorean soup soy sauce 1½ tsp

   low heat

5. Pour in the strained stock, add the onion and clams and boil over high heat for 4 min, until most of the shells have opened. Throw away any that stay shut.

   Add in this stepOnion 40 gClams or mussels, cleaned 200 g

   high heat

6. Spoon in the tofu in large pieces, add the shrimp and chili, season with the fish sauce and simmer over medium heat for 3 min. The shrimp are done when pink and curled into a C. Taste and finish with salt.

   Add in this stepExtra-soft tofu (sundubu) or silken tofu 600 gMedium shrimp, peeled 6Hot green chili 1Anchovy fish sauce 1 tspSalt to taste

   medium heat

7. Crack an egg into the centre, scatter over the green onion tops and a few drops of sesame oil, and let it bubble hard over medium-high heat for 30 sec. Carry it to the table still boiling in the pot.

   Add in this stepEggs 2Large green onion ½Toasted sesame oil 1 tsp

   medium-high heat