Ingredients /nutrition
- 1 kg small clams
- 4 cups water
- 200 g thinly sliced daikon radish
- 3 mashed cloves garlic
- 1/4 tsp grated ginger
- 1/2 tsp dried chili flakes
- salt to taste
Methods / instructions
- Soak clams in lightly salted water for 20 minutes, drain and place clams in a saucepan.
- Add water and bring to boil until clams open.
- Remove heat and drain.
- Reserve clam stock and set aside the clams.
- Strain stock and return stock to pot.
- Divide equally clams into 4 serving bowls.
- Bring stock to boil and add remaining ingredients.
- Pour over serving bowls and serve hot.
Servings: 4
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