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Rice flour, turmeric, coconut milk and water make a thin yellow batter. Filling vegetables, mushrooms, sliced onion, tofu, are sautéed in a hot pan; the batter is poured over to form a thin pancake; beansprouts pile in last; the lot is folded in half and slides out crisp. Pieces are wrapped in lettuce with herbs and dipped in nuoc cham.
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes). Doenjang (about 3 tablespoons) whisks into the hot stock with a small spoonful of gochujang for warmth, never aggressive heat. The vegetables go in by sturdiness: potato first, then courgette and mushrooms, then onion and chilli, finally cubed tofu and clams (or anchovies) at the end. Simmers for 12-15 minutes total. A little minced garlic stirs in at the very end so it doesn't dull. Brought to the table in the cooking pot, still bubbling.
Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.
Onion and ginger char black on a flame to give the broth its signature smoky depth. They go into water with toasted spices, dried mushrooms, kombu (kelp) and a few aromatics, simmering for an hour to extract flavour. The broth strains clear; tofu poaches in it briefly. Rice noodles cook separately; everything assembles in bowls with a pile of fresh herbs and chillies.
Two pots if you have them: a spicy red broth and a clear chicken broth. The red broth fries doubanjiang and chilli bean paste in beef tallow, adds Sichuan peppercorns, dried chillies, star anise, cassia, bay, ginger and garlic, then stock; simmers for 30 minutes. Diners cook their own ingredients in the simmering pot and dip in a small bowl of sesame oil + chopped garlic + coriander. The mala (numbing-hot) sensation comes from green Sichuan peppercorns + dried chilli together.
Mushroom (dried shiitake) and kombu (kelp) infuse hot water for the broth base. Garlic-and-ginger oil fries; miso paste, soy and mirin make the tare. Noodles cook fresh; everything assembles in deep bowls with toppings stacked artfully.