Buttery & Briny Clam Steamed in Sake: A Perfect Korean Comfort Dish
Clam Delight: Steamed Clams with a Rich Butter Infusion
Craving something special on a rainy day? This steamed clam dish, ‘Bajirak Suljjim,’ is exactly what you need! Imagine plump, succulent clams swimming in a savory broth infused with the richness of butter and the clean aroma of sake. The hint of chili adds a subtle kick, making it an irresistible treat. Find more delightful recipes at blog.naver.com/bluepigk.
Ingredients- Fresh Clams 500g
- Garlic 5 cloves
- Dried Red Chilies (Peperoncino) 5
- Green Chili Pepper 1
- Scallion (Green Onion) 1 handful
- Butter 1 Tbsp
- Sake (or Mirin) 100ml
- Water 100ml
Cooking Instructions
Step 1
Before you start cooking, proper preparation of the clams is key! After purging them of sand, wash the clams thoroughly under running water by rubbing them together. You can substitute butter with olive oil for a lighter flavor profile. Butter lends a richer, nuttier taste to the broth, while olive oil offers a cleaner, more delicate finish.
Step 2
Clams from the market are usually pre-purged, but it’s a good practice to purge them again to ensure no grit remains. In a bowl, dissolve 2 tablespoons of coarse sea salt in 1 liter (1000ml) of water. This creates a saltwater environment similar to their natural habitat, encouraging them to expel any impurities.
Step 3
To help the clams purge effectively, cover the bowl with a dark plastic bag or place it in a dark cupboard. Darkness mimics their natural environment, prompting them to open their shells and release any sand or grit. Let them purge in the refrigerator for at least 30 minutes to 2 hours. A minimum of 30 minutes is recommended if you’re short on time.
Step 4
While the clams are purging, prepare your aromatics. Thinly slice the garlic cloves to create garlic chips. Finely chop the green chili pepper and dried red chilies. If you only have minced garlic, that works too – about 1 tablespoon should suffice.
Step 5
Heat a wok or a wide pan over medium heat. Add 1 tablespoon of butter. Using butter not only enhances the aroma of the ingredients but also adds a lovely richness and nutty flavor to the broth, which is why many prefer it over olive oil for this dish.
Step 6
Once the butter has melted and is slightly foamy, add the thinly sliced garlic. Sauté over medium-low heat, stirring gently, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
Step 7
As the garlic starts to release its aroma, add the chopped scallions (green onions) to the pan. Sautéing the scallions with the garlic further develops their sweetness and adds another layer of flavor to the base.
Step 8
When the garlic and scallions are fragrant and beginning to soften, add the chopped dried red chilies and green chili pepper. Stir-fry for about 30 seconds until fragrant. While you can add everything at once, adding the chilies a little later prevents them from becoming too bitter or overly spicy.
Step 9
Once the aromatics are well-sautéed and fragrant, add the cleaned clams to the pan. Ensure the pan isn’t overcrowded; cook in batches if necessary to allow the clams to open properly.
Step 10
As the clams begin to open, pour in 100ml of sake and 100ml of water. Increase the heat to high and bring to a rolling boil. You can use soju, white wine, or even makgeolli instead of sake. The alcohol helps to eliminate any fishy odor from the clams and evaporates during cooking, so don’t worry about adding too much.
Step 11
Once all the clams have opened, taste the broth and season lightly with salt and pepper if needed. Remember that clams release their own salty liquid, so adjust seasoning carefully. Continue to simmer for another 2-3 minutes to slightly reduce and concentrate the flavors. Taste again and adjust seasoning before serving.
Step 12
Your delicious steamed clams are ready! For an extra treat, you can cook some pasta and toss it in this flavorful broth to create a fantastic Vongole pasta. The savory, buttery broth combined with the subtle heat from the chilies makes this dish a perfect appetizer or a satisfying meal.