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