Korean Clam Soup

Ingredients

Clam – 350g

Dried Bean Curd – ½ pack

Brown Onion – ½ (Sliced)

Zucchini – 5cm (Sliced)

Spring Onion – 1 stalk (Sliced)

Chili – 1 (Sliced)

Water – 450 ml

Sauce

Paprika Powder 1 tbsp

Korean Chili Paste 2 tbsp

Soy Sauce 2 tbsp

Garlic 2 cloves (Chopped)

Oil 1 tbsp

Sesame Oil ½ tbsp

Method

1. Heat up and stir sauce in cauldron
2. Add water and onion. Boil it.
3. Add clams, dried bean curd and zucchini. Boil until clams are open.
4. Add in spring onion and chili. Close lid.
5. Ready to serve.

Get your 18cm Korean Cauldron here