Savory and Sweet Clam Salad (Baekhap Muchim)
#ClamRecipes #SeafoodSalad #KoreanClamDish #FreshClam #EasySeafood #RiceSideDish #BibimGuksuBase
Create a delicious clam salad (Baekhap Muchim) using fresh clams! After enjoying clams in soup, we’re using the leftover clam meat to make a delightful salad. Mixed with fresh water parsley, radish, and cucumber, this dish is seasoned with gochugaru (chili powder) and soy sauce, creating a savory and slightly sweet, addictive flavor profile. It’s not overly spicy, salty, or sweet, striking a perfect balance that enhances your appetite. This Baekhap Muchim is perfect as a side dish for rice, a tasty appetizer with drinks, or even as a topping for cold noodles (bibim guksu). This recipe was inspired by an unexpected surplus of clams! Enjoy making this wonderful dish.
Main Ingredients- 350g clams, purged and thoroughly washed
- 50g radish, peeled and thinly sliced
- 150g water parsley (or crown daisy), trimmed
- 1/4 cucumber, thinly sliced diagonally
Cooking Instructions
Step 1
First, ensure the clams are well-purged of any sand and rinse them thoroughly under cold water. Place the cleaned clams in a pot with enough cold water to cover them and bring to a rolling boil. This will cook the clam meat and cause their shells to open. (Tip: Some famous restaurants might quickly blanch the clam meat in boiling water after shucking. However, for hygiene and safety, boiling them thoroughly in their shells is a more recommended and safer approach, especially to avoid any potential foodborne illnesses.)
Step 2
You’ll notice a beautiful, milky broth forming as the clams cook. Don’t discard this precious clam broth! Once cooled, you can store it in the refrigerator to use as a flavorful base for many other dishes.
Step 3
Carefully remove the cooked clams from the pot, drain them well, and let them cool slightly. Once they are cool enough to handle, gently shuck them and extract only the clam meat, setting it aside.
Step 4
Transfer the reserved clam broth into a clean water bottle or container and store it in the refrigerator. This broth is perfect for making clear clam soup, refreshing noodle soups, or adding depth to ramen and stews. It’s a versatile ingredient that adds significant flavor without any waste.
Step 5
Now, prepare the vegetables to mix with the clam meat. Julienne the radish into thin strips about 7-8 cm long. Slice the cucumber diagonally and then julienne it. Trim any wilted or tough stems from the water parsley and cut it into similar lengths. Place the prepared clam meat and vegetables into a mixing bowl.
Step 6
Time to make the seasoning! To the bowl with the clam meat and vegetables, add the gochugaru, minced garlic, brewed soy sauce, crab-flavored soy sauce for that extra umami kick, fragrant perilla oil, and corn syrup for a touch of sweetness and a lovely sheen.
Step 7
Gently mix everything together with your hands, ensuring the seasoning coats the ingredients evenly. Some moisture might be released from the radish, but the corn syrup helps to bind the ingredients and prevent it from becoming too watery. The result is a perfectly balanced ‘savory-sweet’ clam salad that’s incredibly appetizing. It’s neither too spicy, too salty, nor too sweet – just right!
Step 8
Plate the finished Baekhap Muchim attractively. Finish with a generous sprinkle of toasted sesame seeds. The wonderful aroma of perilla oil, combined with the savory, sweet, and slightly spicy flavors, makes this clam salad truly irresistible. It’s fantastic served over a bowl of rice, making it a satisfying meal, especially when paired with a bowl of soup. Alternatively, you can serve it over cooked somen noodles for a delicious clam salad noodle dish. No extra seasoning is needed – the muchim itself is perfectly flavorful!
