Sundubu jjigae

Method

1. 1 Boil dried anchovies in water for 10 minutes to make a clear broth, then strain to remove the solids.
2. 2 Sauté Korean chili powder with sesame oil over low heat for 1 minute until the oil turns red, then add minced garlic.
3. 3 Pour the broth into an earthenware pot, add the cleaned clams, and boil for 5 minutes until the clams open their shells.
4. 4 Scoop the soft tofu into large spoonfuls and drop them into the pot, season with soy sauce, and simmer for 5 minutes.
5. 5 Crack an egg into the center of the boiling pot, sprinkle with chopped scallions, and serve while the yolk is still runny.

With an appliance

• Microwave 28 min

  Replace step 3: stir-fry the clams in the loosely covered broth at 800W for 3 minutes, discard any that haven't opened, then add the tofu from step 4 and cook for 2 minutes; this only reduces the cooking time by about 2 minutes, but eliminates the need to stir, keeping the tofu intact.