The type of tofu used for this hot pot has a texture so smooth it is almost like custard. A spoon is used to scoop irregular chunks of tofu into the very spicy soup. It is sold in thick tube-shaped packaging in Asian grocers. We used soft or silken tofu that is available at any market. You will find a version of this on the menu on almost every Korean restaurant menu. The clams cooked in the fiery broth add a briny component to the stock. This is the equivalent of Korean comfort food.