Chef Deok-Yeon Oh,
Little Korea
Spurred by the lack of restaurants serving Korean cuisine, Deok-Yeon opened her own when she arrived from Suwon in 2015. This aptly named wee eatery shares classic beloved tastes from South Korea. These recipes are brimming with big flavour. Gochugaru chile flakes, not particularly fiery, add a unique sweet heat and the amount can be altered to suit personal taste. Spicy tofu stew is outstanding, highlighting the versatility of tofu.
Ingredients
1 Tbsp canola oil
2 Tbsp Korean chili powder or Korean chile flakes (gochugaru)
1 Tbsp minced garlic
meat of 6 clams, shelled and cleaned
4 small shrimp, peeled and deveined
4 half shell mussels
2 head-on prawns
1/2 Tbsp Korean soup soy sauce or regular Kokkoman soy sauce
1 1/2 cups dried kelp and anchovy stock, or beef stock
1 pack Korean soft tofu (sundubu) or silken tofu
1/4 cup daikon radish, thinly sliced
2 stalks green onion, one cut in 2 inch lengths, the other sliced thinly
fine sea salt, to taste
1/4 Tbsp black pepper
Dash (1/2 tsp) sesame oil
Garnish
2 stalks green onion, one cut in 2 inch lengths, the other sliced thinly
Method
- Heat a medium-large pot on the stove over medium-low heat for a minute.
- Add the canola oil, chili powder and garlic.
- Lower the heat and stir well for 1 minute. Make sure not to burn the chili powder.
- Add the clams, shrimp, mussels and prawns and stir quickly to coat them with the chili sauce. Add and stir in soy sauce.
- On high heat add the stock and keep stirring until it starts to boil rapidly.
- Add the tofu and radishes and simmer for 2 or 3 minutes until the seafood is fully cooked. Season with salt, if required.
- Top up with the chopped green onions and black pepper.
Yield 2 servings
