A violent, bubbling cauldron of soft, uncurdled tofu (sundubu), a complex chili oil base, and seafood, served violently boiling, traditionally finished by cracking a raw egg into the furious heat of the broth at the table.
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The Chili Oil. In a traditional earthenware pot (ttukbaegi), heat the sesame oil over low heat. Add the gochugaru and minced garlic. Stir continuously to toast the chili flakes and the oil without burning them, creating a deep red, aromatic paste.
The Foundation. Stir in the soup soy sauce to deglaze, then pour in the anchovy-kelp stock. Bring the fiery red broth to a rolling .
The Seafood. Drop the mixed seafood into the broth. Let it cook for 2 minutes until the clams open and the shrimp turn pink.
The Tofu. Cut the tube of extra-soft tofu and slide it into the pot in large, unformed chunks. Do not overmix; the tofu should remain in large, custard-like clouds. fiercely for 4 minutes .
The Climax. Remove the violently bubbling pot from the heat and place it on the table. Immediately crack the raw egg directly into the center of the . The residual heat will the egg. Serve immediately.
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