- Kimchi Sauce
|Otafuku Kimchi Sauce||35g|
- Cut green onion into 7 cm lengths and cut vertically into 4 equal parts.
- Put beef tallow on a pot and heat a pot.
- Add short-necked clams into ② and stir fry.
- Add water into ③ and boil until short-necked clams open.
- Add Kimchi Sauce and tofu and boil for 10 minutes.
- Put ①, egg, shimeji mushroom and Chinese chive into ⑤.