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Shared By Margot Miller

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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