Calories
36kcal
Carbs
5.3g
Protein
3.3g
Fat
0.5g
Sodium
62mg
Ingredients
Main
Others
Soybean Pulp (Biji) 20g, Clam Meat 20g, Garlic Chives 5g, Carrot 5g [About the Sauce]Braising Sauce:Soy Sauce 1g, Rice Wine (Cheongju) 1g, Seasoned Cooking Wine 1g, Sugar 1g, Ginger Juice 1g, Chopped Garlic 0.5g
Finding these ingredients in the US
- Garlic ChivesSold at Korean and Chinese markets as 'buchu' or garlic chives. Regular chives are much milder — use more.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsGarlic Chives
- Rich in iron (3.1mg) — helps your blood carry oxygen
- Rich in calcium (110mg) — a key building block of bones and teeth
Chopped Garlic
- Rich in dietary fiber (3.8g) — can support digestion and help you feel full
- Rich in potassium (530mg) — helps balance sodium and supports muscle function
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Rinse the clam meat in light salt water and drain.
🔍Cut the chive into 2-3cm lengths and short-julienne the carrot.
🔍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.
🔍Add 3 more cups of water to the pot from 3, add carrot, and simmer until the braising liquid reduces to about 2/3.
🔍In a separate dry pan without oil, stir-fry the soybean curd residue until crumbly.
🔍Pour all of 4 into 5, add julienned chive and blanched clam meat, and stir-fry until evenly seasoned.