Spicy & Numbing Chinese-Style Clam Stir-fry (Bajibak Suljjim)
Quick & Easy Chinese Clam Stir-fry Recipe: A Spicy and Flavorful Dish to Beat Stress with March’s Seasonal Clams
Whip up a spicy and numbing Chinese-style clam stir-fry using fresh clams, in season this March, to relieve stress and awaken your taste buds! This dish features a perfectly balanced spicy and savory sauce that complements the clams beautifully. It’s incredibly easy to make and perfect as a satisfying snack or a flavorful side dish.
Main Ingredients
- 500g fresh clams
- 1/2 Tbsp minced garlic
- 1/3 stalk scallion, finely chopped
- 1/3 Tbsp minced ginger
- 20 dried Vietnamese chili peppers (adjust to your spice preference)
Seasoning
- 1 Tbsp Beomil soy sauce (or regular soy sauce)
- 1 Tbsp Beomil soy sauce (or regular soy sauce)
Cooking Instructions
Step 1
Purge the clams: Rinse the clams thoroughly under running water. Submerge them in saltwater (approximately 2 cups of water with 1 Tbsp salt) in a dark place for at least 1 hour to remove any grit or sand. Gently swirl the water and clams occasionally to help them expel more impurities.
Step 2
Sauté aromatics: Heat 1-2 Tbsp of cooking oil in a pan over medium heat. Add the minced garlic, chopped scallion, minced ginger, and dried Vietnamese chili peppers. Stir-fry for 1-2 minutes until fragrant, being careful not to burn them.
Step 3
Steam and season clams: Add the purged clams to the pan and cover with a lid. Steam over medium heat for 3-5 minutes, or until all the clams have opened. Once opened, add 1 Tbsp of Beomil soy sauce. Stir gently for another minute to coat the clams evenly and finish the dish. Your delicious Chinese-style clam stir-fry is ready!
