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Vongole with Garlic Sujebi
A Korean‑Italian fusion dish that combines fresh clams, fragrant garlic, butter, and hand‑torn sujebi dough in a savory clam broth. No added salt – the natural brine of the clams and a touch of MSG bring out the flavor. Serve hot for the best texture.
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Critical Success Points
- • Kneading and resting the dough to develop gluten
- • Sautéing garlic without burning
- • Ensuring clams are fully cooked and opened
- • Adding broth after garlic turns golden
Safety Warnings
- • Handle raw clams carefully; discard any that do not open after cooking to avoid foodborne illness.
- • Hot butter and oil can cause burns – keep a lid nearby.
- • Use a pot with a lid when simmering clams to prevent splatter.
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