Ttukdak Hyung's Natural Clam Jeot
A homemade, all-purpose fermented clam sauce with a deep, natural umami bomb that cannot be compared to store-bought MSG enhancers. Fresh clam meat is rinsed in saltwater, layered with sun-dried salt, and aged for one month.
Ingredients needed 10 servings
Recipe
Cooking tips
- When washing clams, rinsing them in plain tap water will cause the rich flavor components and sweetness inside the clams to leach out. Therefore, it's essential to rinse them quickly in saltwater to preserve the taste.
- After fermenting patiently for a month, the finished clam jeot will have a concentrated, deep oceanic flavor. It can be mixed with ingredients like green onions and gochujang to create a versatile seasoning paste, or used to season soups and stews.
Recommended for
- Those who want to create their own rich, deep clam umami base using natural ingredients instead of artificial chemical seasonings.
- Those who want a preserved food item that can be used as a cheat-key seasoning for various dishes like soups, stews, and stir-fries for a long time after making it once.
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