Sundubu Jjigae (Soft Tofu Stew)

Steps

1. 1

   Rinse the frozen clams in water and thaw for 5 minutes, and finely chop the green onion

2. 2

   Add 2 tablespoons of cooking oil to a pan, add green onion, and make green onion oil for 2-3 minutes

3. 3

   Add sesame oil, red pepper powder, and minced garlic, reduce to low heat, and make chili oil for 2 minutes

4. 4

   Add 2 cups of water to the chili oil, and once it starts to boil, add all the thawed clams

5. 5

   Add oyster sauce, flower salt, and seasoned salt in equal amounts and boil for 2 minutes

6. 6

   Place soft tofu in a clay pot, pour in the broth, and bring to a full boil (use a regular pot if no clay pot is available), then add 1 egg each

7. 7

   Top with green onion as garnish and it's done