Baek Jong-won's Clam Ramen
A refreshing, deeply savory hangover remedy ramen by Baek Jong-won, made by cooking clams from cold water to maximize freshness and enhancing flavor with seaweed and anchovy sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Clams and mussels must be cooked from cold water—adding them to hot water causes their shells to close tightly, preventing the broth from fully extracting.
- Chopped seaweed expands significantly when soaked, so use only a very small amount (about a pinch) to avoid overpowering the ramen’s original flavor.
- Clams naturally contribute saltiness and umami, so use slightly less water than normal and adjust the final seasoning with anchovy sauce or soybean paste to prevent over-salting.
Recommended for
- Those seeking a refreshing, clear yet deep-flavored hangover soup.
- Those who want to enjoy a street-side clam stew-like taste using clams.
- Those looking to upgrade their regular ramen with minimal additional ingredients.
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