Jung Ho-young's Sari Gull Tangmyeon

Recipe 🍳

Cooking tips 💡

• Since clams naturally release a salty oceanic flavor, use about 650ml of water—more than usual for regular ramen—to balance the seasoning perfectly.
• Chives wilt easily from residual heat and become tough if overcooked, so they must be added right at the end, just before turning off the heat.
• The key step to achieving authentic Chinese depth and umami is to let the soy sauce sizzle and caramelize slightly on the pan bottom.