Chewy and Tender Stir-Fried Clams (Kkomak Muchim)
Ultimate Kkomak Muchim Recipe: Perfect Sand Removal & Delicious Seasoning! The Golden Recipe for Kkomak Bibimbap
Learn how to make a chewy and flavorful Kkomak Muchim using 1kg of fresh live clams purchased from an apartment complex partner. This detailed guide covers everything from thorough sand removal to crafting a delicious seasoning sauce and even tips for making Kkomak Bibimbap, ensuring a professional-quality dish right in your own kitchen.
Main Ingredients
- 1kg fresh live clams
Seasoning Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 2 Tbsp anchovy sauce (chamchi aek)
- 1 Tbsp plum extract (adjust sweetness as needed)
- 3 Tbsp red pepper flakes (adjust spiciness as needed)
- 1 Tbsp sesame oil (for rich aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin ganjang)
- 2 Tbsp anchovy sauce (chamchi aek)
- 1 Tbsp plum extract (adjust sweetness as needed)
- 3 Tbsp red pepper flakes (adjust spiciness as needed)
- 1 Tbsp sesame oil (for rich aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare 1kg of fresh live clams. Using freshly sourced clams will significantly enhance the flavor of your dish.
Step 2
Rinse the clams thoroughly under running water 3-4 times to remove any mud or debris from the shells. Gently scrub them to avoid damaging the shells.
Step 3
Place the cleaned clams in a bowl and add a generous amount of coarse salt (similar to seawater concentration).
Step 4
Pour in cold water and stir to dissolve the salt. At this stage, add a stainless steel spoon. The metal from the spoon helps stimulate the clams to open their shells and expel any remaining sand. Cover the bowl with plastic wrap or a lid, and ensure it’s in a dark place to optimize the sand-purging process. Let them purge sand for about 3 hours.
Step 5
After 3 hours, open the lid. You’ll notice sand and grit floating in the water. Carefully drain this sandy water and give the clams another light rinse under running water.
Step 6
Now, it’s time to cook the clams. Fill a pot with enough water to cover the clams and add 2 tablespoons of soju (rice wine) to eliminate any fishy odor. Bring the water to a rolling boil.
Step 7
Once the water is boiling, add all the prepared clams. Stir gently to prevent them from sticking to the bottom or each other, and cook for about 1 minute. Be careful not to overcook, as this can make the clams tough.
Step 8
When you take the clams out, most of them should have opened their shells. However, a few might remain closed.
Step 9
For the clams that have opened, gently hold the shell and use a spoon to push the muscle (adductor muscle), which will easily release the clam meat.
Step 10
If you encounter a clam with a closed shell, insert a spoon into the seam at the back of the shell and twist it like a lever to pry it open. This will allow you to extract the clam meat.
Step 11
You have now successfully removed the meat from all the clam shells. They are ready to be mixed with the delicious seasoning.
Step 12
Since there might be residual sand or impurities on the clam meat, rinse them again in clean water about 2 more times.
Step 13
If the final rinse water is clear, it means the clams have been thoroughly cleaned. This ensures they are safe and pleasant to eat.
Step 14
After the final rinse, drain the clam meat in a colander to remove excess water. It’s important to drain them well, as excess water can dilute the seasoning.
Step 15
While the clams are draining, finely chop the red and green chili peppers for the seasoning. These will add a spicy and fresh kick.
Step 16
Cut the green onions into approximately 2cm pieces. They will add a vibrant color and aromatic touch.
Step 17
To the bowl with the drained clam meat, add all the prepared seasoning ingredients (minced garlic, soy sauce, anchovy sauce, plum extract, red pepper flakes).
Step 18
Using a spoon or spatula, gently mix the seasoning into the clam meat until evenly coated. Be careful not to mix too vigorously, as this can break apart the clam meat.
Step 19
Finally, add 1 tablespoon of sesame oil for a rich, nutty aroma and mix once more. Your delicious Kkomak Muchim is now ready!
Step 20
Your chewy and flavorful Kkomak Muchim is ready and looks appetizing!
Step 21
Transfer the finished Kkomak Muchim to a nice serving bowl. It makes a wonderful side dish as is.
Step 22
Serve over warm rice, top generously with the Kkomak Muchim, and optionally add a drizzle of sesame oil or some shredded seaweed. Mix everything together for the ultimate Kkomak Bibimbap experience. Enjoy this delightful specialty!
