Braised Chive, Clam, and Soybean Pulp

Ingredients

Soybean Pulp (Biji) 20g, Clam Meat 20g, Garlic Chives 5g, 당근 5g [소스소개]조림장:Soy Sauce 1g, Rice Wine (Cheongju) 1g, Seasoned Cooking Wine 1g, Sugar 1g, Ginger Juice 1g, Chopped Garlic 0.5g

Instructions

1. 1

   Rinse the clam meat in light salt water and drain.

   
2. 2

   Cut the chive into 2-3cm lengths and short-julienne the carrot.

   
3. 3

   Add all the braising sauce ingredients to the pot, and once it comes to a boil, add the clam meat and blanch briefly, then drain.

   
4. 4

   Add 3 more cups of water to the pot from 3, add carrot, and simmer until the braising liquid reduces to about 2/3.

   
5. 5

   In a separate dry pan without oil, stir-fry the soybean curd residue until crumbly.

   
6. 6

   Pour all of 4 into 5, add julienned chive and blanched clam meat, and stir-fry until evenly seasoned.