Side Dishes

Braised Soybean Pulp with Clams & Garlic Chives

Name: Braised Soybean Pulp with Clams & Garlic Chives
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Soybean pulp (kongbiji); 20 g Clam meat; 5 g Garlic chives (buchu); 5 g Carrot; 3 cups Water; 1 g Soy sauce; 1 g Cheongju (rice wine); 1 g Cooking wine; 1 g Sugar; 1 g Ginger juice; 0.5 g Minced garlic

부추조개살 콩비지조림

Dry-toasted soybean pulp (kongbiji) simmered in a reduced ginger-garlic soy liquid with carrot, then tossed with lightly poached clam meat and garlic chives.

📝 Step-by-Step Instructions

Rinse the clam meat in lightly salted water and drain.

Braised Soybean Pulp with Clams & Garlic Chives — step 1

Cut the garlic chives into 2–3 cm lengths and julienne the carrot short.

Braised Soybean Pulp with Clams & Garlic Chives — step 2

Bring the braising sauce ingredients to a boil in a saucepan, add the clams, poach briefly and remove.

Braised Soybean Pulp with Clams & Garlic Chives — step 3

Add 3 cups of water and the carrot to the pan and reduce until about two-thirds remains.

Braised Soybean Pulp with Clams & Garlic Chives — step 4

In another dry pan, toast the soybean pulp until fluffy.

Braised Soybean Pulp with Clams & Garlic Chives — step 5

Pour the reduced liquid into the soybean pulp, add the garlic chives and clams and stir-fry until evenly seasoned.

Braised Soybean Pulp with Clams & Garlic Chives — step 6

📊 Nutrition Facts (per serving)

36Calories (kcal)

5.3 gCarbs

3.3 gProtein

0.5 gFat

62 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.