Sundubu jjigae (soft tofu hotpot)

• Sundubu-jjigae is made by cooking soft tofu (made of soybeans soaked in water) with clams and spices. Spicy in flavor and soft in texture,sundubu consists mostly of soft tofu made of soybeans, also known as ??eef grown in the field,??and packed with nutrients. There have been a number of different tofu production techniques and dishes in Korea for a long time.
• Ingredients
• Soft Tofu 600g, Water 300g (1½C)
  Clams 200g, Water 1??(5C), Salt 4g (1tsp)
  Sauce: Cheongjang 18g (1Tsp), Salt 2g (½tsp), Powdered Chilly Pepper 10g (1½Tbs), Chopped Spring Onion 28g (2Tbs), Chopped Garlic 16g (1Tbs), Sesame Oil 20g (1½Tbs)
  Spring Onion 10g, Green Pepper 15g (1), Red Pepper 10g (½)
  
  
• Preparation
  
• 1. Cut the soft tofu into cubes, 5cm on each side.
  2. Wash the clams in salt water, then drain them.
  3. Mix the ingredients to make the sauce.
  4. Cut the spring onion and green and red peppers into slices 2cm long and 0.3cm thick.
  
  
• Directions
  
• 1. Toss the clams in half of the sauce.
  2. Pour the water and soft tofu into a pot and cook over a high heat for 2 minutes. When the water comes to the boil, lower the heat to medium and cook for 5 more minutes.
  3. Add the marinated clams and the rest of the sauce and cook for 2 more minutes.
  4. Add the spring onions and green and red peppers and bring the hotpot to the boil.
  
• - Oysters or pork can be used in place of clams.
  - Soft tofu loses its texture when cooked for too long, so make sure not to overcook it.