Nutritionist Recipe - 37. Kimchi Tofu Stew

Ingredients (for 4):

• Clam - 16 pieces
• Tofu - 2 pieces
• Spring onion - 1
• Garlic - 2 cloves
• Rice wine - 2 tsp
• Chicken stock - 1 bowl
• Kimchi - 2 bowls
• Korean chili paste - 2 tbsp
• Sugar - 1 tsp
• Egg - 1
• Oil - 1 tsp

Procedures:

1. Wash the spring onion, then chop off the roots and drip dry. Cut into sections.

2. Peel the garlic and chop into slices.

3. Heat the pot and add oil, then add garlic to saute until fragrant.

4. Add the clam and rice wine, stir-fry for a short while.

5. Add chicken stock, kimchi, Korean chili paste, sugar and 2 bowls of water, then cover with the lid and cook until the clams are fully opened.

6. Add the tofu to cook for a while.

7. Add spring onion, and then add the whisked egg in. Cover with lid and continue to cook for about a minute.