Ingredients

15 clams, 10 small octopus, 10 Hidaka kelp, 1 small piece of flat tofu, 100g shiitake mushrooms, 3 onions, 1/4 pepper, 1 green onion, 1 loofah, 1/4 piece 2 garlic, 2 tablespoons Korean soybean paste, 4 cups water

Method

1

[Preparation]

2

[Cooking Soup] Add 4 cups of water to the pot and put the kelp into it. Use the medium heat function of the steam mode to bring the cold water to a boil for 5 minutes. Remove the kelp.

3

[Additional ingredients] Add shredded onions, garlic slices, loofah and tofu.

4

[Seasoning] Use a fishing net to dissolve 2 tablespoons of Korean soybean paste into the kombu stock.

5

[Add ingredients] Add loofah and seafood.

6

[Simmer] Cover and simmer for about 3 to 5 minutes.

7

[Additional ingredients] Add flat tofu and clams.

8

[Add ingredients] After opening the clam, remove the bubbles floating on the surface and add the small octopus.

9

[Complete] Sprinkle with chili flakes and chopped green onion, cover and cook for 5 minutes, then turn off the heat and enjoy