Savory Clam Ssamjang (Spicy Fermented Paste)
The Ultimate Rice Thief: Homemade Clam Ssamjang Recipe!
A spoonful of this savory clam ssamjang over hot rice is pure bliss, and it’s equally delicious wrapped in fresh greens. It’s a true ‘rice thief’ that will have you going back for more! Get ready to savor the rich umami of clams combined with a perfectly balanced spicy and sweet paste.
Main Ingredients- 300g Clam Meat, cleaned and drained
- 1 medium Onion, finely minced
- 5 Korean Red Chili Peppers (cheongyang gochu), finely minced (adjust to spice preference)
- 6 cloves Garlic, minced
Seasoning- 5 Tbsp Doenjang (Korean fermented soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Doenjang (Korean fermented soybean paste)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the clam meat under cold running water to remove any grit or impurities. Once clean, drain them well in a colander. Ensuring the clams are well-drained is key to achieving a thick, rich ssamjang without excess liquid.
Step 2
Next, finely mince the onion. For the Korean red chili peppers and garlic, mince them finely as well. Feel free to adjust the amount of chili peppers based on your spice tolerance; you can remove the seeds for a milder flavor. To enhance the garlic’s aroma, you can lightly press the cloves with the side of your knife before mincing.
Step 3
In a wide pan, combine the drained clam meat, minced onion, minced chili peppers, and minced garlic. Add all the seasoning ingredients: 5 tablespoons of doenjang, 2 tablespoons of gochujang, 4 tablespoons of oligodang, and 1 tablespoon of gochugaru.
Step 4
Place the pan over low heat. Stir continuously, allowing the ingredients to cook and meld together. Initially, the mixture might seem watery as the vegetables and clams release their moisture. Continue to stir and cook over low to medium-low heat until the moisture evaporates and the mixture thickens into a rich, spreadable paste. The clam meat should be cooked through and the flavors well combined. Your delicious clam ssamjang is ready to be enjoyed over hot rice or as a flavorful filling for lettuce wraps!
