Hwang Jin-sun's Doubi Sauce Clam Stew
A Chinese-style clam stew featuring chewy clam meat and vermicelli soaked in rich sauce, topped with stir-fried doubi sauce and scallion oil for maximum flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always remove the clam’s internal organs before steaming to avoid a fishy aftertaste.
- Store-bought doubi sauce is very salty—rinse it briefly before use, then stir-fry with garlic to mellow its flavor and enhance depth.
- The natural broth from the clams soaks beautifully into the vermicelli, so spreading the noodles wide helps catch more of the flavorful liquid.
Recommended for
- Those looking to try something new with clams or explore Chinese-style seafood steaming recipes.
- Fans of the aromatic punch of hot scallion oil and the savory umami richness of black bean sauce.
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