Description
Remember to make the sauce ahead of time if you can; it gets better the longer it sits. This dish is perfect for the summer and is a great way to enjoy delicious authentic Korean food at home.
Ingredients
Units
Scale
Sauce
- 3 tbsp gochugaru
- 2 tbsp mirin
- 1 tbsp soy sauce (Kikoman Organic)
- 1 tbsp yondu (vegetable umami)
- 1 tbsp sesame oil, plus more for serving
- 4–5 garlic cloves, chopped (approximately 1 tbsp)
- 2 green onions, chopped
- A pinch of black pepper
Veggies for the Spicy Clam
- 1/4 red onion, thinly sliced and soaked in ice water for 5–10 minutes
- 1 red chili, chopped
- 1 serrano pepper, chopped
- 1/4 cup chopped minari, watercress, or parsley
- 1/4 cup sliced kkaetnip (optional)
To Prepare Clams
- 2 tbsp rice wine, soju, or vodka
- 12 oz clam meat (frozen or fresh)
Rice & Toppings
- Sesame oil
- Sesame seeds
- 2 cups warm cooked short grain rice
Instructions
- Combine all the sauce ingredients in a bowl and set aside. You can prepare the sauce ahead of time; the longer it sits, the better it gets!
- Soak the sliced red onion in ice water for 5-10 minutes. This helps to reduce the pungent spiciness and makes it crunchier.
- Bring a pot of water to a boil and add the rice wine (this helps eliminate any unpleasant fishy smell). Blanch the clams: 30 seconds for frozen cooked clam meat or 1-2 minutes for fresh clam meat. Drain the clams and save the clam broth for future use in recipes like Doenjang Jjigae.
- In a bowl, combine the clams, chopped red chili, serrano pepper, minari, and kkaetnip (if using). Exclude the sliced red onion for now. Pour the sauce over the mixture and gently mix everything together.
- Place the warm cooked rice on a serving bowl or plate (in Korea, this dish is usually served on a wide, shallow plate). Drizzle generously with sesame oil and sprinkle some sesame seeds. Drain and pat dry the sliced red onion with a kitchen towel and place it on top of the rice.
- Carefully place the spicy clam mixture on top of the rice. Garnish with additional sesame seeds and sesame oil if desired. Enjoy!
Notes
- Leftover spicy clams can be stored in the fridge for a couple of days.
- If you’re using fresh clams, make sure to purge and cook them until they open. Cooking times vary depending on the type of clams, so avoid overcooking.
- For extra veggies, you can add mixed greens or chopped green/red lettuce.
- Prep Time: 15 mins
- Cook Time: 1 min
