Sundubu Jjigae (Korean Soft Tofu Stew)

• 800 ml Chicken soup stock
• 1 tsp Gochujang
• 1 block Tofu
• 50 grams Manila clams
• 1/2 packet Shimeji mushrooms
• 80 grams Oysters
• 2 Ocellated octopus
• 1 Egg yolk
• 1 portion Ramen noodles
• 1 tbsp Sesame oil
• 1 tbsp Korean chili peppers (fine ground)
• 1 tsp Soy sauce
• 2 tsp Sugar
• 1 clove Grated garlic
• 1 thumb Grated ginger

1. Wash the oysters with salt and katakuriko.
2. Refer to
3. Remove the sand and salt from the clams.
4. Refer to
5. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant.
6. Add the chicken soup stock.
7. Dissolve in the gochujang.
8. Add the tofu, shimeji mushrooms, and clams, then simmer.
9. Add the octopus and oysters, and simmer.
10. When the oysters are cooked through, drop in the egg yolk, and you're done.
11. After you eat all the vegetables and seafood, add noodles or rice to the soup.
12. It's delicious!

chicken soup stock, gochujang, manila clams, packet, oysters, octopus, egg yolk, ramen noodles, sesame oil, chili peppers, soy sauce, sugar, garlic, ginger

Taken from cookpad.com/us/recipes/155015-sundubu-jjigae-korean-soft-tofu-stew (may not work)