Koreanspicyclamsoupwithnoodles Recipes

KOREAN SPICY CLAM SOUP WITH NOODLES

Steps:

• Boil salted water in large pot for pasta. Add pasta and cook al dente.
• Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
• When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
• Add spinach and green onions and cook about 1 minute, or until spinach wilts.
• Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

Steps:

• If you are using fresh clams for clam meats and juice, you'll need about 44~53 oz of fresh clams, depending on the variety you're using. To cook them, combine the clams in a pot with 1/4 cup sake wine (if you add the sake now, don't add it again later), then put the lid on and cook over medium-high heat for 2~3 min, until they're all opened. Remove the meats and discard the shells, then strain the clam juice through a fine sieve (you should have a bit more than 1 cup of liquid). Set aside.
• In a large pot, cook olive oil and diced pancetta over medium heat until the fats are rendered and the pancetta is browned. Add diced onion, celery and bay leaves, then cook for another 5 min until softened and translucent. Add all-purpose flour and cook for another min, then add the whole milk, clam juice, sake wine (or not, if you have used it to cook the clams already), gochujang/Korean chili paste, miso paste, 1/2 of the diced potatoes, ground black and white pepper. Stir constantly until the mixture has come to a simmer, and that the gochujang and miso have completely dissolved. Put the lid on and turn the heat down to low, and simmer for 20 minute.
• Meanwhile, combine the other 1/2 of the diced potatoes with heavy cream in a small pot. Put the lid on and cook over medium~medium-low heat for 5 min, until the potatoes are soft (careful not to burn the cream). Set aside.
• After simmering, the soup-mixture will look horrifyingly broken (the fats and water have separated, and looks grainy). DO NOT PANIC. All is expected here. Transfer the mixture to a blender (or with a hand-held immersion blender), and blend until it's smooth and creamy again. Transfer back to the pot, then add the potatoes/cream and 25 fresh little neck clams. Simmer for 5 min on low heat (and I mean SIMMER! NEVER BOIL! or the mixture may break again), stir occasionally, until the clams have opened. Add the clam meats, diced chives and grated ginger, taste, and re-season with fish sauce if needed.
• Add 1 tsp of unsalted butter (2 if you want -- ) on top of each serving, and a little dust of ground white pepper and chili flakes (optional). Serve with rustic country bread or hot steamed rice.

SPICY KOREAN CHICKEN AND RAMEN NOODLE PACKETS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
• Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
• Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
• Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
• Bake in the oven for 25 minutes or until chicken is cooked throughout.

SPICY ASIAN-STYLE NOODLES WITH CLAMS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
• Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.

KOREAN-STYLE NOODLES WITH VEGETABLES

Steps:

• Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
• Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
• Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.