Clam and Gondre Rice: A Seasonal Winter Delicacy
Elevate Your Winter Meals with Flavorful Clam and Gondre Rice
Experience the best of winter with this exquisite Clam and Gondre Rice! This dish beautifully combines the succulent, briny flavor of seasonal clams with the subtle, earthy aroma of gondre (a Korean herb). It transforms a simple rice dish into a gourmet meal, perfect for special occasions or a comforting everyday treat. Get ready to impress with this delightful blend of textures and tastes!
Main Ingredients- 150g fresh clams
- 20g dried gondre (Korean thistle) (or fresh gondre)
- 100g soaked rice (about 1/2 cup)
- 10g fresh chives
Seasoning Sauce- 1.5 Tbsp soy sauce
- 0.5 Tbsp cooking wine (mirin)
- 0.5 Tbsp sugar
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1.5 Tbsp soy sauce
- 0.5 Tbsp cooking wine (mirin)
- 0.5 Tbsp sugar
- 0.5 Tbsp gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the gondre. If using dried gondre, soak it in cold water for at least half a day (about 6-8 hours) until fully rehydrated. If using fresh gondre, wash it thoroughly. Rinse the rice and let it soak for about 30 minutes, then drain it well. In a rice cooker, combine the soaked rice, rehydrated gondre, and slightly less water than you normally use for cooking rice. Cook until done and fluffy.
Step 2
Rinse the clams under running water to remove any sand or debris. Boil them in water for about 3-5 minutes until they open. Drain the cooked clams and rinse them under cold water. Once cooled slightly, carefully extract the clam meat from the shells. Inspect the clam meat thoroughly to ensure no sand or shell fragments remain. Drain any excess water from the clam meat using a sieve.
Step 3
In a bowl, combine the prepared clam meat with 1.5 Tbsp soy sauce, 0.5 Tbsp cooking wine, 0.5 Tbsp sugar, 0.5 Tbsp gochugaru, 1 tsp minced garlic, 1 Tbsp sesame oil, and 1 tsp toasted sesame seeds. Gently mix to coat the clams evenly with the seasoning. Finely chop the fresh chives and add them to the clam mixture, mixing lightly to combine. The fresh chives add a lovely aroma.
Step 4
Once the gondre rice is cooked, top it generously with the seasoned clam mixture. You can also serve extra seasoning sauce on the side for mixing in, if desired. The chewy clams, fragrant gondre, and savory seasoning will create an unforgettable and delicious meal!
