Chewy Clam and Crisp Vegetable Salad: Tangy and Sweet Clam Muchim
Make Clam Muchim: A Delicious Recipe for Home Drinking and Appetizers
We’ve made a refreshing clam salad with chewy, tender clam meat and a medley of fresh vegetables. Served with boiled somen noodles, it makes a satisfying meal, or a perfect appetizer for your home drinking sessions. This dish boasts a sweet, sour, and spicy flavor profile that will awaken your appetite.
Main Ingredients
- Blanched Clam Meat 170g (approx. 1 bowl)
- Cabbage 130g
- Cucumber 1/2
- Onion 1/2
- Lettuce 6 leaves
- Somen Noodles 90g (1 serving)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice half a cucumber into thin, diagonal pieces about 5mm thick.
Step 2
Separate the cabbage leaves, wash them thoroughly, and then slice them into approximately 1cm wide strips.
Step 3
Slice half an onion into strips about 5mm wide. After slicing, separate the onion rings and rinse them in cold water for a minute to remove any harshness, making them more pleasant to eat.
Step 4
Chop the lettuce leaves into large pieces, about 2cm wide. Keeping them crisp is key for this salad.
Step 5
These beautifully prepared vegetables will add wonderful texture and flavor to your clam muchim.
Step 6
Next, let’s prepare the clam meat. Place the blanched clam meat in a sieve. Pour about 2 cups of boiling water over it in a steady stream – like a hot shower. This helps to cleanse the clams and remove any impurities. After this hot water rinse, drain and quickly rinse under cold water to stop the cooking and cool them down.
Step 7
Add 1 Tbsp of mirin to the prepared clam meat and gently mix it in. Let it sit for a few minutes; the mirin will help to remove any fishy odors and enhance the flavor.
Step 8
Now, let’s make the delicious dressing! In a bowl, add 3 Tbsp of gochujang (Korean chili paste).
Step 9
Add 1.5 Tbsp of gochugaru (Korean chili flakes) for a vibrant color and pleasant heat.
Step 10
Add 1 Tbsp of soy sauce for a savory depth of flavor.
Step 11
For that signature tangy kick, add 1 Tbsp of double-strength vinegar. (If using regular vinegar, use 2 Tbsp).
Step 12
Add 1 Tbsp of corn syrup for a glossy finish and a touch of sweetness.
Step 13
Add 1 Tbsp of sugar to balance the flavors, creating that perfect sweet and savory harmony.
Step 14
Add 2 Tbsp of plum extract. This adds a layer of sweet and sour complexity and also brings a healthy element to the dressing.
Step 15
Stir in 1 Tbsp of minced garlic for a pungent aroma and taste.
Step 16
Finally, add a pinch of pepper. Whisk all the dressing ingredients together thoroughly until well combined. You’ve now created a wonderfully flavorful dressing!
Step 17
To make this dish more substantial, cook 1 serving of somen noodles according to package directions. Once cooked, rinse them under cold water and drain well.
Step 18
In a large mixing bowl, combine the prepared clam meat and all the chopped vegetables, except for the lettuce.
Step 19
Add about two-thirds of the prepared dressing to the bowl. Gently toss everything together until the clams and vegetables are evenly coated. It’s best to start with less dressing and add more as needed after tasting, rather than making it too salty or too sour initially. Add the remaining dressing if necessary to achieve your desired flavor.
Step 20
Add 1 Tbsp of toasted sesame seeds for a nutty aroma and flavor.
Step 21
Drizzle 1 Tbsp of sesame oil over the mixture to enhance the fragrance. Gently toss once more to incorporate these finishing touches.
Step 22
Now for the final step! Add the chopped lettuce to the bowl with the dressed clams and vegetables. Gently mix everything together one last time, being careful not to overmix, so the lettuce stays crisp.
Step 23
Arrange the finished clam muchim beautifully over the prepared somen noodles or serve it alongside. Your delicious clam and vegetable salad is ready to be enjoyed!
