Name: Sundubu Jjigae With Clams
Yield: 4 Servings
Ingredients: 2 tablespoons vegetable oil or grapeseed oil; 1 cup (about 2 oz.) chopped shiitake mushrooms; 1 medium onion, finely chopped; Kosher salt and freshly ground pepper; 4 anchovy fillets, chopped; 6 cups homemade chicken stock or low-sodium chicken broth; 1¼ pounds Manila clams, scrubbed; ¼ cup Korean hot pepper paste (gochujang); 1 12.5-oz. block silken tofu, drained, broken into large curds; ½ cup sliced scallion greens, from 6 scallions; 2 small serrano chiles, seeded, finely chopped; 1 tsp toasted sesame oil, plus more to taste; Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

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Danny Kim

Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.

Recipe notes