Ingredients with Measurements:
- 2 pounds fresh clams
- 1 cup coarse sea salt
- 1/4 cup sugar
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped scallions
- 1 tablespoon sesame oil
Special equipment needed:
- Large mixing bowl
- Fine mesh strainer
- Airtight container
Step-by-step instructions:
1. Rinse the clams thoroughly under cold running water to remove any sand or debris. Drain and set aside.
2. In a large mixing bowl, combine the sea salt, sugar, gochugaru, fish sauce, garlic, ginger, scallions, and sesame oil. Mix well until the ingredients are evenly distributed.
3. Add the clams to the bowl and toss to coat them with the seasoning mixture.
4. Transfer the mixture to a fine mesh strainer and shake off any excess liquid.
5. Place the clams in an airtight container and press them down firmly to remove any air pockets. Cover the container tightly and let it sit at room temperature for 24 hours.
6. After 24 hours, open the container and check the seasoning. If needed, adjust the seasoning to taste.
7. Cover the container again and let it sit at room temperature for another 24 hours.
8. After 48 hours, the clam jeotgal should be ready to eat. Serve it as a side dish with rice or use it as a seasoning for soups and stews.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 48 hours
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 3g
- Carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- If you can't find fresh clams, you can use canned clams instead.
- If you don't have gochugaru, you can use regular red pepper flakes.
- If you don't have fish sauce, you can use soy sauce instead.
Variations:
- You can add other seasonings to the mixture, such as black pepper, oyster sauce, or rice wine vinegar.
- You can use other types of seafood, such as shrimp or squid, instead of clams.
Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or debris.
- Use a fine mesh strainer to remove any excess liquid from the mixture.
- Press the clams down firmly in the container to remove any air pockets.
- Adjust the seasoning to taste after 24 hours.
Storage instructions:
- Store the clam jeotgal in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
- The clam jeotgal is meant to be eaten cold, so there is no need to reheat it.
Presentation ideas:
- Serve the clam jeotgal in a small dish as a side dish for rice.
- Use it as a seasoning for soups and stews.
Garnishes:
- Garnish with chopped scallions or sesame seeds.
Pairings:
- Serve with rice and other Korean side dishes.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled radish
Troubleshooting advice:
- If the clam jeotgal is too salty, rinse it under cold running water before serving.
Food safety advice:
- Make sure to use fresh clams and store the jeotgal in an airtight container in the refrigerator.
Food history:
- Jeotgal is a traditional Korean side dish made by fermenting seafood with salt and seasonings.
Flavor profiles:
- Salty, spicy, umami
Serving suggestions:
- Serve as a side dish for rice or use as a seasoning for soups and stews.
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Region: Korean