Ingredients with Measurements:
- 1 cup of totori-muk (acorn jelly)
- 1 pound of fresh clams
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of chopped scallions
- 1 teaspoon of red pepper flakes
- 1 teaspoon of sugar
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or broken.
2. In a large pot, combine the clams, water, soy sauce, sesame oil, garlic, ginger, scallions, red pepper flakes, and sugar.
3. Cover the pot and bring it to a boil over high heat.
4. Reduce the heat to medium-low and simmer for 5-7 minutes, or until the clams have opened.
5. Remove the clams from the pot with a slotted spoon and set them aside.
6. Strain the broth through a fine-mesh sieve and discard the solids.
7. In a separate pot, bring 2 cups of water to a boil.
8. Add the totori-muk to the boiling water and cook for 5-7 minutes, or until it has softened.
9. Drain the totori-muk and rinse it under cold water.
10. Cut the totori-muk into bite-sized pieces and arrange them on a serving platter.
11. Top the totori-muk with the cooked clams.
12. Pour the strained broth over the totori-muk and clams.
13. Season with salt and pepper to taste.
14. Garnish with chopped scallions and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-low heat for simmering the clams
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 4g
- Protein: 15g
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
Substitutions for ingredients:
- Shrimp or mussels can be used instead of clams.
- Rice vinegar can be used instead of soy sauce.
- Vegetable oil can be used instead of sesame oil.
Variations:
- Add sliced mushrooms or diced tofu to the broth for extra flavor and texture.
- Use chicken or beef broth instead of water for a richer broth.
- Add chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Rinse the totori-muk under cold water to remove any excess starch.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any leftover totori-muk with clam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the totori-muk with clam in a pot over low heat until warmed through.
Presentation ideas:
- Serve the totori-muk with clam in individual bowls for a more elegant presentation.
- Garnish with a sprinkle of sesame seeds for added texture.
Garnishes:
- Chopped scallions
- Sesame seeds
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Steamed vegetables
- Stir-fried noodles
- Grilled meats or seafood
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the totori-muk is too firm, cook it for a few more minutes until it has softened.
Food safety advice:
- Make sure to discard any clams that do not open during cooking.
- Store any leftover totori-muk with clam in the refrigerator for up to 3 days.
Food history:
- Totori-muk is a traditional Korean dish made from acorn starch.
Flavor profiles:
- Salty, savory, slightly spicy
Serving suggestions:
- Serve the totori-muk with clam as a main dish for lunch or dinner.
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Region: Korean