Absolutely love this!
One of my favorite Korean meal to make, it's simple yet filling and satisfying.
Along with some side dishes, the stew is usually served with rice. However, it can also be served on its own.
Of course, you can mix it up on your own~
Swap clams with meat (pork, beef, chicken) or make it with only tofu! Taste great any ways :)
Ingredients:
- Clams, approx. 500g RM10
- 1 pack bean sprouts RM1.50 for about 2 handfuls
- 1 pack button mushrooms/shiitake mushrooms RM10
- 1 onion
- 1 pack soft tofu RM1.50
- Ginger, approx. half tbsp (grated)
- Garlic, approx. half tbsp (grated)
- Spring onions & Coriander for topping (optional) RM3 per pack for each
Taste:
- 2 tbsp Gochujang RM18 per medium pack
- 2 tbsp sesame oil
- 1/2 tbsp Japanese soy sauce
- 1 tbsp Miso (optional, only if you want it less spicy but with the same thickness of soup)
RM16 per pack
- 1 tbsp Korean spicy powder
- White pepper
Method:
1. To prepare the clams, first rinse under tap water. Then, soak in cold water for 2 hours prior to cooking to remove any dirt and sand.
2. Prep all the ingredients (as shown on right photo above).
3. In a pot, fry the garlic, ginger, and onions first until fragrant. Then, add the mushrooms.
4. Add in about 2.5-3 cups of water and add in all the ingredients for the taste/soup base/seasoning. Then, add in the clams as well and stir until all the sauce paste have been mixed well. Simmer for 25-30 minutes or until clams are cooked.
*The clams will open up when cooked.
5. Add in tofu and bean sprouts and simmer for another 5 minutes.
6. For a final touch, add in some spring onions and it's ready to be served!
Top it off with some coriander when serving :)
I love making any type of soups and stews because they are so easy! And you can make extra for the next day as well :)
Hope you liked this recipe!
Comments