Simmered Pork and Clams with Kimchi
Korean jjigae-style with kimchi and soy sauce!
20 minutes
216kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
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.
-
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.
-
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.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
