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Korean Clam Sauce
Ingredients
- Reserved clam trimmings and juices from Cryo-Shucked Clams
- 2 bunches garlic chives, sliced 3 inches from bottom, top sections reserved to finish dish
- 1 cup (225 grams) dry white wine
- 50 grams fried shallots (see note)
- 1 3/4 ounces (50 grams) fried red onions (see note)
- 1 3/4 ounces (50 grams) fried garlic (see note)
- 1/4 ounce (7 grams) teriyaki flavored seaweed strips (see note)
- 4 1/2 ounces (125 grams) kim chi
- 4 1/2 cups (1000 grams) water
- 1/2 teaspoon (3 grams) fine sea salt
- Juice and zest from 1 lemon
- Reserved Sesame Seeds and Nori from Gochujang Ghee
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