Lee Hye-jung's Clam Doenjang Udon
A hangover-curing udon made by gently dissolving doenjang in a refreshing clam broth and adding bok choy and udon noodles.
Ingredients needed 1 servings
Recipe
Cooking tips
- Clams become tough if boiled too long, so add the doenjang and other ingredients as soon as they open.
- Straining the doenjang through a sieve keeps the broth clean and prevents it from becoming murky.
- Slightly trimming the tips of the bok choy leaves removes their characteristic bitterness and leaves only a refreshing taste.
Recommended for
- Those who enjoy the combination of refreshing clam broth and savory doenjang.
- Those who want a simple, umami-packed noodle dish for a hangover cure.
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