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Clams Udon In Soup, Noodles, Korean Recipe, Korean Food Recipe
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CLAMS UDON IN SOUP

INGREDIENTS :

500g Korean udon, 500g cherrystone clams, 80g spinach, 1 onion, 1 zucchini, 4 cloves of garlic, 1 stalk of spring onion, 7g ginger, 1t toasted sesame seeds, 6T salt, 4 cups of chicken broth, 3T oil.


SEASONINGS:
1t soy sauce, 1/3t rice vinegar, 1/3t honey, 1t lukewarm water, 1/3t sesame oil, some Korean red pepper flakes.

PREPARATION :

1. Soak clams in water with salt for 6 hours.
2. Cut off the roots of spring onion; Rinse and drain; Chop half; Cut the remaining half into sections.
3. Add toasted sesame seeds to a mortar and pestle; Crush; Add the chopped spring onion and seasonings; Stir till well mixed.
4. Lift the clams from the step 1 up; Scrub bivalves of the clams in running water with a stiff brush to remove any sand or dirt; Scrape off any barnacles with a knife; Cut open the clams over a bowl to catch the delicious juice (which will be gritty so it is important to strain the juice through a fine-mesh sieve before use); Give any open clams a sharp tap and discard any that fail to close; Pull out the fibrous bread that sprouts between the two halves of the shell.
5. Peel, rinse and slice onion.
6. Scrape off any dirt on zucchini with a knife; Rinse and drain; Cut into slices.
7. Peel, rinse and julienne ginger.
8. Blanch udon in boiling water with some salt and oil for a few minutes (according to the package instruction); Lift the noodles up immediately and rinse in cold running water till cool; Drain.
9. Strain the clam juice from the step 4 through a fine-mesh sieve to a bowl.
10. Pour 4 cups of chicken broth to a pan; Add the clam juice from the step 9; Bring to the boil over a medium heat; Turn to a low heat; Add the clams, the onion, the zucchini, the remaining garlic and the ginger; Bring to the boil over a medium heat again; Turn to a low heat; Cover the pan with its lid; Cook over a low heat till the clams are done; Uncover; Add the remaining spring onion and the udon; Cook over a low heat for 1 minute; Turn off the heat; Add the spinach; Leave it for 2 minutes; Arrange in serving bowls; Drizzle with the sauce from the step 3; Serve immediately.