Roughly chop 15 cm of Japanese leek and place in a small dish.
Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
Add 1/2 teaspoon of gochujang.
Add 1/2 teaspoon of sugar. I like using soft brown sugar.
Add grated garlic. I used the tubed kind.
Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
Mix well with a spoon.
Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
I use this tofu because they're sold for 50 yen each in my neighborhood store.
Spoon the tofu into the pot. Add 2 cups of water.
Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!
Story Behind this Recipe
I am in the process of improving my sundubu hot pot recipe and have attempted many times to recreate the taste of my favorite restaurant. My recipe has not been perfected yet, but I published this because I thought I might able to pick up some hints. If there are other sundubu scholars out there, please leave some comments! I'm hoping to exchange some good ideas.
I don't have a Korean pot but I use a Japanese earthenware pot for 1-2 people. This recipe is really for one person but the amount can be easily adjusted by adding more tofu.