This recipe makes four generous servings.
1 1/2 lbs. pork loin, shoulder or butt, cut into thin 1" x 3" slices
2 lbs. Korean soft (uncoagulated) tofu, silken tofu, or 2 boxes soft tofu (14 oz. each)
1 tbsp. soy sauce
1 tbsp. rice wine
1/4 tsp. black pepper
1 clove garlic, finely minced
10 cups water
1 tbsp Gochujang
1/2 cup Doenjang
1 -2 tbsp. Korean chili powder (Gochugaru), according to taste
1 tbsp. soy sauce
2 tsp. sesame oil
2 scallions, cut into 1/2" pieces
1/2 onion, thinly sliced
2 cloves garlic, minced
1 tbsp. dried anchovies (available in Korean/Asian markets), heads & innards removed (ok to omit if you can't find these)
1 package of flake-style artificial crab (aka, "Krab") or 1 6-oz. log of Red Kamaboko (steamed fish cake), sliced
8 oz. sliced button mushrooms
2 lbs. fresh Venus or Littleneck clams
1 lb. shelled and deveined medium shrimp
1. Slice the pork thinly across the grain and toss with the marinade ingredients. Cover and refrigerate for at least 30 minutes.
2. Add 10 cups of water to a medium stock pot. Stir in the soup base ingredients and bring to a boil. You can place the dried anchovies in a mesh tea ball or tied in cheesecloth (like a bouquet garni) before adding to the soup stock. I use the anchovies only for flavoring and remove them when the soup is done, but, hey - if you like the taste of these guys, by all means feel free to leave them in.
3. Reduce heat to a simmer. Add the sliced red Kamaboko or Krab, partially cover the pan, and simmer for 30 minutes until the stock has reduced a bit and the flavors have melded. Taste and adjust seasonings as needed.
4. Pour the stock into individual stone bowls (or any ceramic bowl that can be heated over a burner on the stovetop). Place each bowl directly over a burner over medium heat. Bring to a boil.
5. Add any combination of pork slices, clams, shrimp, mushrooms, zucchini or other meats and veg of your choice to each of the bowls. Bring to a boil.
6. When the clams have opened and the shrimp are just cooked through, add one 11-oz. package of soft Korean tofu to each bowl (or its equivalent in cubed soft tofu). Bring to a boil and crack an egg into each bowl, if desired.
7. Using oven mitts or kitchen towels, carefully remove each piping hot bowl to a plate.
8. Garnish with fresh scallion slices and serve with steamed white rice on the side.