Instructions

1. 1

   Purge clams in salted water for 20 minutes, then rinse several times.

2. 2

   Cut white kimchi into 3 cm pieces and dice tofu into large cubes.

3. 3

   Boil clams in water until they open, then remove the clams and reserve.

4. 4

   In the same broth, add kimchi, kimchi brine, and garlic, then simmer 8 minutes.

5. 5

   Return tofu and clams, cook 3 minutes, then add green onion and chili for 1 final minute.

Tips

Nutrition (per serving)