- Kimchi Sauce
Tofu Jjigae(Sundubu)
Ingredients
1servings| 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 |
Instructions
- 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.
