Spicy silken tofu stew with seafood (Sundubu-jjigae)

1. Scrub the clams thoroughly under cold water, discarding any that stay open; peel the prawns and finely chop the pork.

2. Heat the oil in a pot over low heat, add the pork, finely chopped onion and garlic and fry for 3 minutes, then stir in the gochugaru and fry for 1 minute to make a red chilli oil – take care it doesn't burn.

3. Pour in the water, add the soy sauce, bring to the boil and cook for 5 minutes.

4. Add the clams and prawns, then the silken tofu in large spoonfuls, and cook for 4-5 minutes until the clams open; season with salt.

5. When serving, crack a raw egg into each portion – or into the middle of the shared pot – and scatter over the spring onion; the egg cooks in the hot stew at the table.

6. Serve bubbling hot, with rice.

Tip: In Korea, sundubu-jjigae is brought to the table still bubbling in small individual earthenware pots (ttukbaegi). Don't dice the silken tofu: scoop it in with a spoon and stir as little as possible so it stays in creamy chunks.