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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 50g salad oil into a frying pan, add 100g chopped scallions, and stir-fry over medium heat until fragrant and slightly softened.
local_fire_departmentmedium heat, about 15 secondsWatch out
Scallions burn easily and turn bitter
monitor heat and oil temperature closely while stir-frying
Add 100g ground pork to the pan and continue stir-frying with the scallions until the meat completely changes color and is cooked through.
local_fire_departmentmedium heat, about 10 secondsWatch out
Break up the ground meat completely so it cooks evenly without forming large clumps.
Pour in 50g soy sauce, 20g sugar, and 100g coarse Korean chili powder. Turn heat to medium-low and stir-fry continuously until the mixture forms a thick, sticky paste.
local_fire_departmentmedium-low heat, about 20 secondsWatch out
Chili powder burns very easily
keep heat low and stir constantly to avoid burning
Once the paste becomes sticky and thick, drizzle in 20g sesame oil, mix quickly, and turn off the heat. This creates the master base paste (can be frozen for up to 1 month).
local_fire_departmentmedium-low heat, about 10 secondsWatch out
Sesame oil loses aroma if cooked at high heat for too long
add it at the very end and stir briefly before turning off the heat
In a Korean clay pot, pour in 250ml water, add 8 cleaned clams and 30g fresh oysters. Use a spoon to scoop half a block of soft tofu in large chunks into the pot, then add 30ml (about 2 tbsp) of the prepared master sauce paste.
Watch out
Soft tofu breaks easily
scoop it into large pieces with a spoon for the best texture
Place the clay pot on the stove, turn high heat on, and cook until the soup boils vigorously and all clams open up completely.
local_fire_departmenthigh heat, about 3 minutesWatch out
Clay pots retain intense heat and boil over easily
monitor the heat carefully
Always wear heavy heat-resistant oven mitts when moving the hot clay pot; never touch it with bare hands to avoid severe burns.
Crack 1 egg into the boiling stew, garnish with 5g chopped scallions, remove from heat immediately, and serve.
Watch out
The clay pot stays very hot even off the stove and will continue cooking the egg.
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