Spicy and Refreshing Clam Soup (Bajirak Sul-guk)
Clam Steamed in Soju by Park Na-rae: Easy Recipe for a Drink Appetizer & Light Snack
A delightful new dish featuring clams! Prepare this easy recipe for a perfect drink appetizer or a light late-night snack. Enjoy the refreshing broth and subtle spiciness. Find detailed instructions here: https://blog.naver.com/yejin1108/221322493843
Main Ingredients
- 200g fresh clams
- 2 shots of Soju (Korean rice wine, approx. 2 small cups)
- 3 cloves garlic
- 3 chili peppers (such as Vietnamese or Korean chili peppers)
- A small bunch of chives
Seasoning & Aromatics
- A pinch of black pepper
- 1 knob of butter (approx. 10g)
- A pinch of black pepper
- 1 knob of butter (approx. 10g)
Cooking Instructions
Step 1
Melt 1 knob of butter in a pan over medium-low heat. Add 3 thinly sliced garlic cloves and 3 whole chili peppers (with stems removed). Sauté until fragrant, being careful not to burn the garlic, until it turns lightly golden.
Step 2
Once the garlic and chili have released their aroma, add 200g of thoroughly purged clams to the pan. Pour in 2 shots of Soju (about 2 small cups) to eliminate any fishy odor from the clams and to enhance their flavor.
Step 3
Cover the pan with a lid and simmer over medium heat for at least 3 minutes. The clams will open, releasing their delicious broth.
Step 4
Once most of the clam shells have opened, the dish is almost ready. Remove the lid and let it simmer for another 1-2 minutes to slightly reduce the broth. Season with a pinch of black pepper to your preference. Garnish with finely chopped chives for added fragrance and visual appeal. Serve hot and enjoy immediately!
