
Korean jjigae-style with kimchi and soy sauce!
- Cooking time
- 20 minutes
- Calories
- 216kcal
- Sodium
- 0.8g
- Nutrition facts are for one serving.
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.
Checkpoints
Rubbing the shells together to wash
Asari clams / shijimi clams - purging shellfish