Jang Ho-jun's Manila Clam Sake-Steamed Squid Ramen

Cooking tips 💡

• Cooking garlic over high heat can quickly burn it, adding bitterness to the broth. Always melt the butter over low heat and slowly infuse the garlic flavor.
• After adding the cheongju, either leave the lid slightly open or ensure enough heat to fully evaporate the alcohol; otherwise, a bitter aftertaste may remain.
• Adding 25g butter at the final step and mixing it in smooths out the sharp spiciness, similar to adding cheese to ramen, making the broth richer.
• While one-pan cooking works, for a cleaner, more refined broth, try boiling the ramen noodles separately before adding them to the clam broth.

Recommended for 🙋

• ⭐Those needing a top-quality hangover ramen to soothe and fill the stomach the day after heavy drinking.
• ⭐Those wanting an elegant snack where the savory flavors of butter and garlic meet the deep umami of clams.
• ⭐Those who want to impress at a campsite or outdoors by combining leftover clams with basic ramen into a fancy fusion dish.