Clam Sujebi with Anchovy-Shiitake Broth

Method

1. Mix the flour, potato starch and salt in a bowl, add the oil and the water a little at a time and press into one mass. Knead firmly for 10 min, until the surface is smooth and a finger dent slowly springs back. Wrap and rest it in the fridge for 1 hour; the relaxed gluten lets you stretch it paper-thin.

   Add in this stepAll-purpose flour 180 gPotato starch 20 gSalt (for the dough) 1 pinchVegetable oil (for the dough) 1 tspCold water (for the dough) 100 ml

2. Scrub the clams by rubbing the shells together under running water. If they are not pre-purged, soak them in salted water (1 tbsp salt per 500 ml water), covered and in the dark, while the dough rests, then rinse. Pull the heads and guts off the anchovies and toast them in a dry 20 cm pot over medium heat for 1 min 30 sec, until they smell nutty.

   Add in this stepLarge dried anchovies (for stock) 20 g

   medium heat

3. Add the water, kombu, dried shiitake and the radish cut into 5 mm slices, and heat over high heat for about 9 min. When it boils, remove the kombu, turn down to medium-low heat and simmer gently for 15 min. Strain into a clean bowl, return the clear broth to the pot, slice the shiitake thinly and put them back in.

   Add in this stepWater (for the broth) 1,200 mlDried kelp (kombu), 5×5 cm pieces 1Dried shiitake mushrooms 2Korean radish (mu) or daikon 100 g

   high heat→medium-low heat

4. Cut the potato into 5 mm half-moons, add to the broth and boil over medium-high heat for 5 min, until the edges turn translucent. Meanwhile, cut the zucchini into 5 mm half-moons and the spring onions into 3 cm lengths.

   Add in this stepPotato, medium 1

   medium-high heat

5. Turn up to high heat so the broth boils hard. With wet hands, take small pieces of dough, stretch them over your fingers until you can almost see through them, and tear them into the pot. Add the zucchini and garlic, and after the last piece goes in, boil for 3 min, until the dough floats and turns translucent.

   Add in this stepKorean zucchini (or regular zucchini) ½Garlic, minced 1 tsp

   high heat

6. Add the clams and boil over high heat for 2 min, until they open. Throw away any that stay shut, as they may be bad. Don't boil them longer or they turn rubbery.

   Add in this stepLive Manila clams (purged) 300 g

   high heat

7. Turn off the heat and season with the fish sauce and soup soy sauce, then taste and finish with salt. Scatter over the spring onions and pepper and serve straight away.

   Add in this stepAnchovy fish sauce 1 tspSoup soy sauce (guk-ganjang) 2 tspSalt to tasteSpring onions 20 gGround black pepper 1 pinch