Korean Clam Sauce
8 servings
35 minutes
Korean clam sauce is a fragrant and rich addition to seafood dishes. Based on a rich clam broth and enhanced with notes of kimchi, seaweed, and garlic, it combines ocean freshness with the spiciness of fermented ingredients. The addition of white wine and lemon juice gives it a light acidity and refined depth of flavor, while sesame seeds add a nutty accent. This sauce pairs wonderfully with fish, seafood, and even meat dishes.
1
In a large skillet, mix clam scraps and clam juice, aromatic onion, white wine, fried shallots, fried red onion, fried garlic, strips of seaweed, kimchi, water, salt, and heat over medium heat.
- Clams: 800 g
- Spring onion: 2 bunchs
- Dry white wine: 225 ml
- Shallot: 50 g
- Red onion: 50 g
- Garlic: 50 g
- Kelp (sea kale): 7 g
- Kimchi: 125 g
- Water: 1 l
- Sea salt: 3 g
2
Bring the mollusk juice to a boil and reduce the heat. Cook the mollusk juice for 20 minutes. Remove from heat and let the juice steep for 10 minutes.
3
Strain the juice through a fine sieve, pressing down on the solids as hard as possible to extract as much liquid as possible. Remove the solids.
4
Put clam juice, lemon juice and zest, sesame seeds, and nori in a blender. Start blending on low speed and gradually increase the speed until you get a pureed sauce. Strain the sauce into a bowl over a water bath. Cool the sauce and place it in the refrigerator. The sauce can be stored in the refrigerator for 2 days.
- Lemon zest: to taste
- Sesame seeds: to taste
- Lemon juice: to taste