Dried Pollock Risotto (Hwangtae Risotto)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Steam the tofu with salt in a steamer with rising steam for about 5 minutes.
2. Grate the dried pollock on a grater into fluffy flakes.
3. Blanch the mussels in boiling broth, strain the broth separately, and take the meat out of the mussels and set aside.
4. Melt butter in a pot and stir-fry the mashed tofu and mussels.
5. Add the prepared broth and heavy cream to the stir-frying pot and stir-fry while mixing evenly.
6. When the tofu has cooked in the broth, finally add the dried pollock flakes, egg, sesame oil, and toasted sesame seeds and cook lightly to finish.