Clam Hot Pot (Jogae-jeongol)

How to make it

1. 1

   Make the stock: put the anchovies and kelp in 1.5 L of water, boil for 20 minutes and strain out the solids.

2. 2

   Purge the shellfish of sand.

3. 3

   Cut the tofu into bite-size pieces and the minari into 5 cm lengths.

4. 4

   Cut the onion into large pieces and slice the green onion diagonally.

5. 5

   Slice the green and red chilies diagonally and cut the mushrooms into suitable pieces.

6. 6

   Mix all the seasoning-sauce ingredients.

7. 7

   Heat the perilla oil in a hot-pot pan, fry the minced garlic, then pour in the stock and bring to a boil.

8. 8

   Add the shellfish, tofu, mushrooms and rice wine and boil for 5 minutes.

9. 9

   Add the minari, seasoning sauce, onion, green onion and the green and red chilies, boil 2 minutes more, then season with salt and pepper.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.