• Kimchi Sauce

Tofu Jjigae(Sundubu)


tofu 1/4
short-necked clam 40g
Otafuku Kimchi Sauce 35g
green onion 1/4
beef tallow 1
egg 1
water 300ml
shimeji mushroom 50g
Chinese chive 25g


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

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