Ingredients

1 lbs of beef cut shabu-shabu style
1 lb of live clams
8-12 cloves of garlic
1 cup on kimchi (Korean fermented cabbage), drained
2 blocks of silken tofu
1/4 cup of kochukaru (Korean chili flake)
2 tbsp sea salt
1 tbsp of vegetable oil (preferably Canola)
2 tbsp of soy sauce
1 tbsp of sesame oil
6 cups of water

Prep work (Soon Dubu Chigae):

If you did not buy the clams from a market, or if you have doubts as to whether the market purged them of sand, place the clams in a solution of 1 cup salt, 3 cups cold water, and 3 tbsp of cornmeal overnight. Most fresh and frozen clams purchased from a fishmonger or supermarkets have already had this step performed on them, so you’re fairly safe skipping it.
Rinse the clams in cold running water. Brush thoroughly to remove any sand or loose bits of shell. Discard any cracked ones or ones whose shells fail to close. Drain, cover with a damp kitchen towel, and place in the refrigerator until ready to cook.Peel and clean the garlic. Smash with the flat of your knife, then finely chop. Set aside.Squeeze any remaining liquid out of the kimchi. Finely chop and set aside.Cut your tofu up into cubes. Use whatever dimensions you prefer, as long as they’re uniform. I like 1-in x 1-in x 1/2-in measurements for mine, since it makes them easier to pick up with chopsticks.Remove your meat from its package and separate out into individual slices. This will make it easier to sauté and prevent clumping. Return to the refrigerator until ready to cook.

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