Steps

1. Slice the shiitake mushrooms (2-3) thinly after trimming the tough stem ends, preserving the sweet flavor of the stems.
   🕒 02:16
2. Roughly chop the spicy pollack roe (50g) and then pound it into a paste. (Key Tip!) Pound finely to ensure the soup is packed with flavor.
   🕒 02:33
3. In a pot, layer the beef thinly sliced (100g), sliced shiitake mushrooms (2-3), and purged clams (200g) in that order. (Key Tip!) Layering meat, mushrooms, and clams in this sequence is key to drawing out their umami.
   🕒 03:09
4. Next, add soy sauce (1 to 1.5 tbsp), mirin (1 to 1.5 tbsp), cooking sake (1/4 cup), sesame oil (1 tbsp), and water (2 cups).
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5. Place the pot over heat from a cold start and bring to a simmer. (Key Tip!) Starting with a cold pot allows the ingredients' flavors to meld gradually.
   🕒 04:09
6. Carefully skim off any scum that rises to the surface while simmering.
   🕒 04:27
7. After skimming the scum, add the minced garlic (1 clove equivalent), napa cabbage kimchi (50g), and pounded spicy pollack roe (50g). (Key Tip!) Adding the pollack roe after skimming the scum helps prevent the roe from disintegrating and deepens its sweetness.
   🕒 04:39
8. Add Korean chili powder (1 tsp) if desired.
   🕒 05:05
9. Scoop the silken tofu (1 block, 300g) roughly with a spoon and place it into the pot, flipping it over. (Key Tip!) Place the tofu gently and cover with a lid, imagining the clams are steaming.
   🕒 05:19
10. Simmer until the tofu is cooked through and all the clams have opened.
    🕒 06:07
11. As the stew reduces, gently stir to avoid breaking the tofu, and ladle some broth over the ingredients or pull them towards the surface to let the flavors meld.
    🕒 06:20
12. Taste and adjust seasoning with salt or soy sauce if needed.
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13. For the finishing touch, add the egg white (from 1 egg) first and let it cook until slightly set. (Key Tip!) Adding the egg white first, followed by the yolk after a short interval, creates a beautiful presentation.
    🕒 07:10
14. Once the egg white has set, drop the remaining egg yolk in the center and scatter the chopped scallions (2-3 stalks).
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15. Ladle into bowls and serve. Enjoy!
    🕒 08:10