Sundubu Jjigae

Purge the Clams: place them in a bowl with cold Water and a tablespoon of Salt, let sit for 20–30 minutes to expel sand, then rinse and drain.

Make a simple stock: in a medium pot add Dried Anchovies and Kelp (Dashima) to about 6 cups of fresh water, bring to a simmer for 10–15 minutes, then strain and discard the solids to leave a clean, umami-rich broth.

Heat a heavy pot over medium-high heat and add a splash of Neutral Oil and a drizzle of Sesame Oil. Sear the Pork Belly until lightly browned, then add minced Garlic and a couple tablespoons of Gochugaru; stir for 30 seconds until aromatic.

Add sliced Onion, half-moons of Korean Zucchini, chopped Scallions and sliced Korean Green Chili (Cheongyang) to the pork, and sauté just until the vegetables begin to soften.

Pour the prepared broth into the pot and bring to a gentle boil, then add the cleaned Clams. Season with Guk Ganjang and a pinch of Fine Sea Salt, and simmer until the clams open (discard any that remain closed).

Scoop chunks of the Sundubu (Extra-Soft Tofu) directly into the bubbling stew—no need to break it up too finely; let it warm through for a few minutes so it soaks up the broth.

Turn off the heat and crack in Eggs (one per serving) onto the surface; cover the pot for a minute or two to let the eggs set slightly while keeping the yolks runny if desired.

Finish with a final drizzle of Sesame Oil, a grind of Black Pepper, and an extra scattering of Scallions. Serve hot in bowls with steamed rice and enjoy immediately.