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
Finely chopped scallion
1. Slice the pork thinly across the grain and toss with the marinade ingredients. Cover and refrigerate for at least 1 hour (ok to marinate overnight).
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 a few drops of sesame oil. Serve with steamed white rice on the side.