- Main
- Soup
- Tofu
- Shellfish
- Korean
- One pot
- Stovetop
Ingredients
For the anchovy dashi
- 4 cups
water
- 10
large dried anchovies, heads and guts removed
- 1 piece
dried kelp (kombu), about 4 inches square
- 2
green onions, white parts only
For the stew
- 1 lb
littleneck clams, scrubbed
- 2 tbsp
neutral oil
- 1 tsp
toasted sesame oil
- 3 tbsp
gochugaru (Korean chili flakes)
- 4 cloves
garlic, minced
- 1/2
yellow onion, thinly sliced
- 1 tbsp
soy sauce
- 1 tsp
fish sauce
- 1
small zucchini, cut into 1/4-inch half-moons
- 2 packages
silken (sundubu) tofu, 11–12 oz each
salt, to taste
To finish
- 4
eggs
- 2
green onions, thinly sliced
- 4 cups
hot cooked short-grain rice
- Dairy-free
Contains eggs (eggs), soy (soy sauce), wheat (soy sauce), fish (fish sauce), shellfish (littleneck clams) and sesame (toasted sesame oil).
Not checked: large dried anchovies, heads and guts removed, silken (sundubu) tofu, 11–12 oz each, hot cooked short-grain rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the water, dried anchovies, kelp and green onion whites in a medium pot. Bring to a gentle simmer over medium heat, then cook 15 minutes. Scoop out and discard the solids. You should have about 3 1/2 cups broth; top up with water if less.
18 min
- 4 cups water
- 10 large dried anchovies, heads and guts removed
- 1 piece dried kelp (kombu), about 4 inches square
- 2 green onions
- Step 2
While the broth simmers, scrub the clams under cold water and discard any that are cracked or that stay open when tapped. Hold them in a bowl of cold salted water until you need them.
5 min
- 1 lb littleneck clams
- Step 3
In a heavy pot or Korean earthenware pot, warm the neutral oil and sesame oil over medium-low heat. Add the gochugaru and garlic and stir constantly for about 45 seconds, just until the oil turns deep red and smells toasty. Don't let the chili flakes darken or they turn bitter.
1 min
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 3 tbsp gochugaru (Korean chili flakes)
- 4 cloves garlic
- Step 4
Add the sliced onion and cook 2 minutes, stirring, until it softens. Pour in the anchovy dashi, then add the soy sauce and fish sauce. Bring to a boil.
5 min
- 1/2 yellow onion
- 1 tbsp soy sauce
- 1 tsp fish sauce
- Step 5
Add the clams and zucchini, cover, and boil hard for 4 to 6 minutes, until the clams open. Discard any clam that stays shut.
6 min
- 1 lb littleneck clams
- 1 small zucchini
- Step 6
Open the tofu and spoon it into the pot in large pieces. Simmer 3 to 4 minutes, nudging gently once or twice, so the tofu heats through but stays in big spoonfuls. Taste the broth and add salt if it needs it.
4 min
- 2 packages silken (sundubu) tofu, 11–12 oz each
- salt
- Step 7
Bring the pot to the table bubbling, or ladle into warmed bowls. Crack an egg into each serving and stir it through the hot stew so it sets in silky ribbons. Scatter with sliced green onions and serve with hot rice.
2 min
- 4 eggs
- 2 green onions
- 4 cups hot cooked short-grain rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026