Shout out to Jung.. (WIP)
Ingredients (should make 4-6 servings)
- Dried anchovies. There are various sizes, but it should be the type for making broth (larger size) = pinky-ish length, 4-6 should be enough
- “Miyuk” = dried seaweed, Multiple types/packages, but prices should range $2-$7
Can cut after seaweed blooms if it looks excessively long - Clams: Soak in cold water, rinse, repeat > to clean out the sand
- Minced garlic, 1-6 cloves, your preference, start with 3
- Water (more than enough to fully submerge all ingredients)
- Salt (season to taste)
- Splash of sesame oil (optional)
- Splash of soy sauce (optional)
- Chopped green onions (optional)
Directions
- No more than a handful of dried seaweed – soak in cold water for 15-20 mins. Drain water once the seaweed blooms. It will “grow” to be quite a bit, even if in its dry state looks to be very little.
- Boil water in pot. Once boiling, drop in dried anchovies. Let that boil for 3-5 minutes, then remove and throw out. Just getting the flavor.
- Turn down heat a bit. Add in bloomed seaweed, minced garlic, salt (if you want).
Cover lid and boil ~15 mins. - Add clams, minced garlic, splash of soy sauce (optional) – stir a few seconds.
- Cover lid and boil 10-15 more mins. Remove pot from heat.
- Taste and salt to taste
- (Optional) Drizzle a couple drops of sesame oil, sprinkle in chopped green onions.
Serve, eat, enjoy with a side of rice and kimchee.
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