Recipes
Clam with Kimchi Tofu Hot Pot
Clam with Kimchi Tofu Hot Pot
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the tofu into medium size
Step 2
Cut the baby cabbage in forth
Step 3
Cut the green onions length-wise
Step 4
In the pan, add oil and sauté the garlic and green onion until fragrant
Step 5
Add the kimchi and cook for a minute
Step 6
Place the baby cabbage at the bottom of the pan and add the broth and water
Step 7
Bring the broth to boil then turn to medium heat, then lay the tofu on top
Step 8
Cover the lid and cook for 20 minutes, so the tofu can absorb the flavor from the kimchi
Step 9
Add the mushroom and cook until half way
Step 10
transfer to the clay pot and then add the clam and cook until the clams all open up nicely. Spread the pork until cooked
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Cut the tofu into medium size
Step 2
Cut the baby cabbage in forth
Step 3
Cut the green onions length-wise
Step 4
In the pan, add oil and sauté the garlic and green onion until fragrant
Step 5
Add the kimchi and cook for a minute
Step 6
Place the baby cabbage at the bottom of the pan and add the broth and water
Step 7
Bring the broth to boil then turn to medium heat, then lay the tofu on top
Step 8
Cover the lid and cook for 20 minutes, so the tofu can absorb the flavor from the kimchi
Step 9
Add the mushroom and cook until half way
Step 10
transfer to the clay pot and then add the clam and cook until the clams all open up nicely. Spread the pork until cooked