Taro Soft Tofu Stew (Toran Sundubu Jjigae)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the taro into 2×2cm pieces.
2. Julienne the shiitake mushrooms and slice the chili peppers on the diagonal.
3. Put water (500ml) in a pot, and when it boils, add the hard clams and boil to make the broth.
4. When the clams open, add the taro, ground perilla seeds and shiitake mushrooms and boil.
5. When the broth has thickened somewhat, add the soft tofu and boil.
6. Finish with the red chili pepper and cheongyang chili pepper on top.