Warm 1 tablespoon of Korean chili oil in a small pot. Stir in 2 tablespoons of gochugaru and 1 teaspoon of minced garlic briefly, until fragrant but not burnt.
Add 110g of cleaned littleneck clams and 80g of shrimp, then 1½ cups of anchovy-kelp stock, ½ tablespoon of fish sauce, and ½ tablespoon of soy sauce. Bring to a rapid boil over medium-high heat, 2-3 minutes.
Add 350g of Korean soft tofu in large spoonfuls, then 100g of trimmed enoki mushrooms and 2 thinly sliced small shiitake mushrooms.
Crack in 1 egg and boil for 2-3 minutes, until the clams open. Finish with 1 thinly sliced scallion and a dash of sesame oil.
