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Korean Soft Tofu Stew

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningGlutenwarningSoywarningShellfishwarningMolluscswarningEggswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Active Cooking
00:00:19
  • Pour 50g salad oil into a frying pan
  • Add 100g chopped scallions
  • Stir-fry over medium heat until fragrant and slightly softened
local_fire_departmentmedium heat, about 15 seconds
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Watch out

Scallions burn easily and turn bitter

monitor heat and oil temperature closely while stir-frying

Ingredients:salad oil (50 g)scallion (100 g)
Tools:spatulaboiling pot
02
Active Cooking
00:00:35
  • 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 seconds
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Watch out

Break up the ground meat completely so it cooks evenly without forming large clumps.

Ingredients:minced pork belly (100 g)
Tools:boiling pot
03
Active Cooking
00:00:47
  • 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 seconds
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Watch out

Chili powder burns very easily

keep heat low and stir constantly to avoid burning

Ingredients:soy sauce (50 g)sugar (20 g)Korean chili powder (100 g)
Tools:boiling pot
04
Active Cooking
00:01:08
  • 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 seconds
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Watch 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

Ingredients:sesame oil (20 g)
Tools:spatula
05
Preparation
00:01:52
  • 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
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Watch out

Soft tofu breaks easily

scoop it into large pieces with a spoon for the ideal texture

Ingredients:water (250 ml)clams (8 piece)small oysters (30 g)soft tofu (0.5 piece)
Tools:Clay potspoon
06
Active Cooking
00:01:59
  • 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 minutes
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Watch out

Clay pots retain intense heat and boil over easily

monitor the heat carefully

Tools:Clay pot
07
Active Cooking
00:02:36
warningStay safe

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
  • Serve
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Watch out

The clay pot stays very hot even off the stove and will continue cooking the egg.

Ingredients:Egg (1 piece)scallion (5 g)
Tools:heat-resistant gloves

groceryAll Ingredients

salad oil50 g
scallion105 g
minced pork belly100 g
soy sauce50 g
sugar20 g
Korean chili powder100 g
sesame oil20 g
water250 ml
clams8 piece
small oysters30 g
soft tofu0.5 piece
Egg1 piece

blenderAll Tools Needed

spatulaboiling potClay potspoonheat-resistant gloves