Simmered Pork and Asari Clams with Kimchi
Korean jjigae-style with kimchi and soy sauce!
20min
216kcal
800mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice the pork into 3 cm (1.2 in.) widths. Rinse the asari 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.
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Heat the asari 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.
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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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