Braised Soy Pulp with Garlic Chives and Clams (Buchu Jogaetsal Kongbiji Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Rinse the clams in light salt water and drain.
2. Cut the garlic chives into 2 to 3cm lengths and cut the carrot into short julienne strips.
3. Put all the braising sauce ingredients in a pot, and when it comes to a brief boil, add the clams to blanch lightly and remove.
4. Add 3 more cups of water to the pot from step 3, add the carrot, and simmer until the braising liquid reduces to about 2/3.
5. In another pan without oil, stir-fry the soy pulp until it becomes crumbly.
6. Pour all of step 4 into step 5 and add the julienned chives and blanched clams, stirring and stir-frying so the seasoning is evenly absorbed.