Clam and tofu soup.
Broth & Stew⏱ 15min👥 2 servings
Ingredients
- A moderate amount of clam meat.
- 3 onions (thinly sliced)
- Garlic, a moderate amount (sliced).
- Green onions, a moderate amount (roughly chopped).
- Dried Napa cabbage (sliced horizontally and prepared).
- 1 tablespoon of perilla oil.
- Cooking broth (for making stock).
- Guk-ganjang (soup soy sauce) - used for seasoning soups.
- Tofu.
- A few dates.
- Red chili peppers (optional).
Instructions
1
The clam meat should be lightly rinsed in saltwater before being prepared.
2
In a pan, add garlic, green onions, and onion. Add 1 tablespoon of perilla oil along with the clam meat and stir-fry thoroughly.
3
Add the starchy water from cooked rice to the sautéed ingredients, along with some jujubes (Korean dates), and bring to a boil.
4
Once the broth begins to boil, add the prepared Napa cabbage.
5
Season with guk-ganjang (soup soy sauce).
6
Add tofu, green onions, and red chili peppers to the boiling broth and cook for another minute. Then, season with Korean radish.
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