Simmered Pork and Clams with Kimchi

Simmered Pork and Clams with Kimchi

Korean jjigae-style with kimchi and soy sauce!

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

1/2 block

50 g (1.8 oz.)


1/2 Tbsp


  1. Slice the pork into 3 cm (1.2 in.) widths. Rinse the clams well. Diagonally slice up the long onion, cut the shiitake mushrooms at an angle, cut the tofu into large cubes and the kimchi into 3 cm (1.2 in.) widths.
  2. Heat the clams and 400 ml (13.5 fl. oz.) of water in a pot. Once boiling, add in the pork and simmer while scooping off any scum that forms on the surface.
  3. Season with (A), add in the long onion, shiitake mushrooms, tofu and kimchi and allow to simmer until cooked.

Cooking Basics

Asari clams / shijimi clams - washing shells

Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.


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