1/2 pack soft tofu, 60g clams, 50g squid,
50g cocktail shrimp, 1/2 green pepper, 1/2
red pepper, 20g leek, 1 egg
400ml clam or beef stock,
1 tbsp soy
sauce, 1 tsp Korean chili powder, 1 tsp hot
chili oil, 1 tsp cooking wine, 1 tsp crushed
garlic, pinch black pepper, 1/4 tsp salt (opt.),
1 tsp sesame oil
- ① Cut soft
tofu to 5cm
- ② Thoroughly clean seafood and drain. Cut squid about 2cm wide.
- ③ Slice green pepper, red pepper and leek diagonally 1cm
- ④ Make seasoning.
- ⑤ Boil 4 in steep pot. Add 2 and cook
on high heat. In a small bowl, beat
egg and add leeks, then pour in
stew while stirring. When egg is
cooked, add sesame oil and serve.