Savor the Season: Delicious Seasoned Clams (Kkomak Muchim) Recipe
Seasoned Clams, Spicy Clam Salad, Clam Appetizer, Seasonal Clam Dish, Sweet and Spicy Clam Muchim Recipe
Create a delightful seasoned clam dish using fresh, in-season cockles. This recipe guides you through everything from meticulously cleaning the clams to mastering the perfect sweet and spicy sauce. It’s easy enough for beginners and makes a fantastic side dish or a perfect accompaniment to drinks.
Clams and Vegetables- 1 cup cooked cockle meat
- 1/3 carrot
- 1/2 onion
- 1 handful of green onions
Perfectly Balanced Seasoning- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly cleaning the clams. Wear gloves as the shells can be sharp. Place the clams in a bowl, add water, and rub them vigorously with your hands, scrubbing them together to remove any dirt or grit. Rinse them 2-3 times with clean water before proceeding to the purging step.
Step 2
Prepare for purging the clams. After rinsing, place the clams in a bowl and add enough water to cover them completely. Dissolve 1/2 cup of coarse sea salt in the water and stir well.
Step 3
Now, let the clams purge. Since cockles live in muddy seabeds, they will expel their grit best in a dark environment. Cover the bowl with a lid or a dark plastic bag to create darkness, and let them sit for about 2 hours. This process is called ‘purging’ or ‘haegam’.
Step 4
Check if the purging was successful. After 2 hours, the water should look cloudy, indicating that the clams have expelled their mud. Rinse them again vigorously 3-4 times under running water, rubbing them to ensure all residual mud is removed.
Step 5
Time to cook the clams. Bring a pot of water to a rolling boil. Add the purged clams, 1/2 cup of soju (to remove any fishy odor), and green onion leaves. Stir gently in one direction as the clams begin to open. Cook until about 10 clams have opened. Stirring in one direction helps prevent the clam meat from breaking apart.
Step 6
Once the clams are cooked, drain them immediately using a colander. Be careful as they will be hot.
Step 7
Here’s a simple trick to easily remove the clam meat from the shells. Locate the seam on the back of the clam where the shells are joined. Insert the tip of a spoon into this gap and gently twist. The shell should open easily.
Step 8
After separating the clam meat, give it a quick rinse. You can use some of the clam-cooking water to gently wash the meat one last time, removing any shell fragments or debris. Squeeze out any excess water thoroughly afterwards.
Step 9
Prepare the vegetables. Wash and peel 1/3 of a carrot, then julienne it into thin, matchstick-like pieces. These will add a lovely crunch and color to the dish.
Step 10
Wash and peel 1/2 an onion, then slice it thinly into strips, similar in thickness to the julienned carrot. If you find raw onion too pungent, you can soak the slices in cold water for a few minutes before using.
Step 11
Wash and trim a handful of green onions, then cut them into lengths of about 4-5 cm. Scallions offer a mild onion flavor, but chives can also be used for a delightful twist.
Step 12
Now, let’s make the flavorful sauce that defines this dish. In a bowl, combine 1/2 Tbsp minced garlic, 1/2 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp plum extract, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix all the ingredients well until you have a cohesive sauce. (Tip: You can start with 1/2 Tbsp each of fish sauce and plum extract, and then adjust the seasoning to your taste.)
Step 13
Add the cooked and drained clam meat to the prepared sauce. Gently toss the clams with the sauce using your hands, ensuring each piece is evenly coated. Be gentle to avoid breaking the clam meat.
Step 14
Once the clams are well-coated with the sauce, add the julienned carrots, onions, and green onions.
Step 15
Lightly toss everything together. Mix the vegetables and clams gently so that the fresh crunch of the vegetables is preserved while the sauce is evenly distributed.
Step 16
Your delicious seasoned clam dish is ready! Plate it up and enjoy this vibrant and appetizing kkomak muchim. It’s especially wonderful served with freshly steamed rice.
