Clam broth

• 2 lb / 1 kg clams – purged and cleaned
• 1 yellow onion
• 5 cloves garlic
• 2 tbsp / 36 grams gochujang
• 2 tsp / 6 grams gochugaru
• 10 dried anchovies – heads removed
• 1 sheet dried seaweed
• 3 cups / 700 ml water
• 1/2 cup / 118 ml kimchi brine

“Rouille”

• 2 egg yolks
• 1/2 slice of bread. approximately 15 grams
• 1 tbsp / 14 grams gochujang
• 1 tsp / 3 grams gochugaru
• 2 cloves garlic
• the juice of 1 lemon
• 1 tbsp / 15 ml fish sauce
• 1/2 cup / 118 ml sunflower oil
• 1 tbsp / 15 ml sesame oil

General ingredients

• green onions to garnish
• sesame oil to finish
• toasted bread

Broth

1. To make the broth that you’re going to steam the clams in, it’s a pretty basic soup broth. Dice up your yellow onion and slice your garlic. Preheat a small pot over medium heat and add a touch of oil. Once it shimmers, add your onions and garlic and sauté for 3-4 minutes. Add your gochujang and gochugaru and fry the paste for a minute before deglazing with the water. Add in the dried anchovies, seaweed, and kimchi brine. Simmer this for 45 minutes before straining. Do not add any salt to this since the clams will be salty. Reserve.

Rouille

1. Start by frying your bread in oil on both sides until golden.
2. Add your yolks, garlic, lemon juice, fish sauce, gochujang, gochugaru, and bread to a blender. Blend completely smooth before very slowly streaming in your oil, making sure you scrape the bottom and the sides with a spatula. Once all the oil is incorporated taste and adjust your salt.

Finish the dish

1. Preheat a sauté pan or just any pan you have with a lid over medium-high for a few minutes. Add the clams and enough broth to come 1/2 way up the sides of the clams. For me this was around 1.5 cups / 350 ml. Cover the pan with a lid and steam the clams for around 3 minutes or until all the clams have opened. Drizzle over some sesame oil, taste and adjust your salt now.
2. Put the clams in a bowl, top with the broth they steamed in, and green onions. Serve with toasted bread slathered in rouille.