Photo: Simmered Pork and Clams with Kimchi

Korean jjigae-style with kimchi and soy sauce!

Cooking time
20 minutes
Calories
216kcal
Sodium
0.8g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

100 g (3.5 oz.)

1/2 block

50 g (1.8 oz.)

(A)

1/2 Tbsp

Directions

  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.

Checkpoints

Rubbing the shells together to wash

Asari clams / shijimi clams - purging shellfish