Ingredients with Measurements:
- 1 pound fresh clams
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine or mirin
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Special equipment needed:
None
Step-by-step instructions:
1. Rinse the clams thoroughly in cold water and drain.
2. In a small bowl, mix together the gochujang, soy sauce, sugar, rice wine, and water until well combined.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
5. Add the clams and stir-fry for 1-2 minutes until they start to open up.
6. Pour the sauce over the clams and stir-fry for another 1-2 minutes until the sauce thickens and coats the clams.
7. Add the green onions and sesame oil and stir-fry for another 30 seconds.
8. Transfer the clams to a serving dish and sprinkle with sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
Medium-high heat
Serving size:
2-4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Clams can be substituted with mussels or other types of shellfish.
- Gochujang can be substituted with Sriracha or other chili paste.
- Rice wine can be substituted with white wine or sherry.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use shrimp or squid instead of clams.
- Make it less spicy by reducing the amount of gochujang.
Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or grit.
- Stir-fry the garlic and ginger quickly to prevent burning.
- Don't overcook the clams or they will become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet or microwave until heated through.
Presentation ideas:
Serve the clams in a large bowl or on a platter with a sprinkle of sesame seeds.
Garnishes:
Sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Suggested side dishes:
- Korean-style spinach salad
- Cucumber salad
- Pickled radish
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the clams are not opening up, discard them as they may be dead or bad.
Food safety advice:
- Make sure to discard any clams that do not open up during cooking.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Myeolchijeot-jogaet-bokkeum is a popular Korean seafood dish that is often served as a side dish or appetizer.
Flavor profiles:
Spicy, savory, umami, slightly sweet
Serving suggestions:
Serve hot as a side dish or appetizer.
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Region: Korean