42 recipes. Page 2 of 2
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As soon as the clams open, soft tofu is spooned in with a large spoon and left alone. The curds soak up the clam broth in soft lumps; stirring hard breaks them down and clouds the soup white. Seasoned with soup soy sauce and no chili, it is not spicy at all.
As the clams open they release their briny liquor into the rice-water doenjang broth, and the zucchini stew tastes cleaner and brighter for it. Give the clams about an hour to purge their sand.
After the soup soy sauce goes in, the broth is tasted before anything more is added. The clams release salty liquor as they open, which often seasons the pot well enough, and more soy sauce goes in only if it falls short. The chives are added just before the heat is turned off and cook for a minute.
Clams and shrimp give this doenjang stew the smell of the sea. The clams bring salt of their own, so start with a little less paste than usual.
The clams spend an hour purging in salted water in the fridge, which rules this out as a last-minute soup. No stock goes in; thin potato slices shed a little starch into the clam broth and soften it.
The blue crab simmers first and gives the broth its sweetness; clams and shrimp come after. It is a red, chili-heavy stew, but a spoonful of doenjang underneath keeps it from being only hot.
With no chili paste or doenjang, only salt, garlic and scallion, the broth tastes of nothing but the clams, shrimp and squid. Each bowl holds open clam shells, curled red shrimp and white rings of squid.
Only half a tablespoon of gochugaru goes in. The broth stays clear and tastes mostly of clams. Minari and a Cheongyang chili are added after the heat is turned down and cook for just a minute. With the clams purged ahead of time, the cooking itself takes about ten minutes.
Blue crabs go in shell and all, turning red as they cook and flavoring the radish broth, and with cheongyang chilies for heat the pot goes in the middle of the table for everyone to dip into.
Ninety grams of scorched rice, broken into chunks rather than crumbs, is added for the last three minutes. It is served while the edges have melted into the broth and thickened it but the centers still have some bite. Seasoning waits until the rice has swelled and the stew has thickened.
Clams and shepherd's purse both tend to carry grit. Purge the clams well in salted water and rub the dirt from between the naengi roots by hand, or the clear broth ends up with sand in every spoonful.
Dried radish greens (siraegi) sauteed in perilla oil bring a nutty, chewy base, and clams add a clean, briny broth on top of it. The clams are added near the end and release salt as they open, so final seasoning waits until after they do.
Seven hundred grams of clams, a spoonful of rice wine and water make up nearly the whole pot. Once the shells start opening the soup is minutes from done, and the chilies, green onion and garlic should all be cut before the heat goes on.
Wheat dough is torn by hand into thin pieces and dropped into the clam broth. Each piece comes out a slightly different thickness, and each one chews a little differently. The clams go in once the dough floats up translucent, the lid goes on, and the stew goes to the table right away, since sujebi swells quickly.
Thin slices of radish simmer first to flavor the broth, because the clams and spinach themselves cook in moments. Turn the heat down as soon as the clams open and the meat stays tender.
The gochujang is stirred into the stock rather than fried in the oil, so there is no scorched edge and the broth comes out an even orange. Clams and shrimp layer their sea flavor over the anchovy stock.
No stock is made for this soup. Sliced Korean radish simmers in plain water for six minutes, then the clams go in, and the salty juice they release as their shells open is what flavors the broth. The young radish greens (yeolmu) get only the last three minutes and reach the bowl with their stems still crisp.
Ground pork fried with chili flakes in sesame oil makes the red oil that sets the flavor, and clams add a clean, briny note. Brought to the table in its earthenware pot (ttukbaegi), it keeps bubbling for a good while.