Ragoût de tofu soyeux (Sundubu-jjigae)

Pat the pork dry and slice it thin. Peel and devein the shrimp if needed, and scrub the clams clean. Keep the soft tofu whole in its tube for now — it will be spooned in later, not pressed or drained.

• 600 g soft tofu
• 150 g pork belly
• 100 g shrimp
• 8 clams

✅ C'est prêt quand : all the pork, shrimp, clams and tofu are ready by the stove

Heat the oil in a heavy pot or earthenware ttukbaegi over medium-low heat. Add the gochugaru, gochujang, garlic and ginger, and stir for about 30–45 seconds. This short, gentle cooking wakes up the red color and the aroma of the chili without letting it turn bitter or burnt.

• 2 tbsp vegetable oil
• 2 tbsp gochugaru
• 1 tsp gochujang
• 3 cloves garlic
• 1 tsp ginger

✅ C'est prêt quand : the oil turns deep red and smells toasty, not sharp or burnt