- 1 tablespoon plus 1 teaspoon Asian sesame oil
- 1 1/2 tablespoons Korean sweet-spicy chili paste (kochujang)
- 1 medium zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
- One 4-inch piece of daikon—peeled, halved lengthwise and sliced crosswise 1/2 inch thick
- 6 scallions, white parts only
- 1 tablespoon minced garlic
- 1 tablespoon Sesame Salt
- 4 cups water
- 2 cups clam juice
- 2 pounds cod steaks—cut 1 1/2 inches thick, skin and bones removed, bones reserved
- 18 small clams, such as Manila clams, littlenecks or cockles
- 1 to 2 teaspoons coarsely ground Korean red chile <(gocho karu)
- 1/2 pound soft tofu, cut into 1 1/2-inch dice
- Steamed Rice, for serving
How to make this recipe
Heat 1 tablespoon of the sesame oil in a medium enameled cast-iron casserole. Add the chili paste and stir over low heat for 30 seconds. Add the zucchini, daikon, scallions, garlic and <a href="/recipes/sesame-salt">Sesame Salt</a> and stir until aromatic and the vegetables just begin to soften, about 2 minutes. Add the water and clam juice and bring to a boil.
Meanwhile, cut the cod into 1 1/2-inch chunks. Wrap the reserved bones in cheesecloth. When the soup boils, reduce the heat to low and add the bones; simmer for 10 minutes. Remove and discard the bones.
Increase the heat to moderate and add the cod. Cover and simmer until the fish is almost cooked through, about 2 minutes. Add the clams, cover and cook until they open, about 3 minutes.
Meanwhile, heat the remaining 1 teaspoon of sesame oil in a small skillet. Add the ground red chile and cook until fragrant, about 30 seconds. Stir the chile oil into the casserole, add the tofu and simmer for 2 minutes. Ladle into wide bowls and serve with rice.