Spicy & Sweet Seasoned Clams (Kkomak Muchim)
How to Make Delicious Seasoned Clams: Cleaning, Boiling, and Perfect Seasoning Sauce Recipe
Let’s make the ultimate ‘rice thief’ – kkomak muchim! This dish is so good, it’ll make you finish your rice in no time.
Main Ingredients
- 1 pack (approx. 500g) fresh ark clams (kkomak)
- 1 handful of green onions or scallions (finely chopped)
Cooking Instructions
Step 1
Today, we’ll be making a delightful kkomak muchim that will revive even the most absent appetite. It’s not as difficult as you might think, so follow along step-by-step, and you’ll have a delicious dish ready in no time!
Step 2
First, it’s crucial to clean the clams thoroughly to ensure freshness and remove any grit. Place the clams in a bowl and add 1-2 tablespoons of coarse sea salt. Gently rub the clams together with your hands for about 1-2 minutes, as if you’re washing them, being careful not to break the shells. Rinsing them in this salty water helps reduce any fishy odor and cleans them effectively. Rinse them thoroughly with clean water until the water runs clear.
Step 3
Now, it’s time to boil the clams. In a pot, combine 1 liter of cold water with 1 teaspoon of salt and stir. Add the cleaned clams to the pot. When you start boiling over high heat, gently stir the clams in one direction. This helps them cook evenly and prevents them from sticking together, encouraging them to open up.
Step 4
Once the water begins to boil and after about 3-5 minutes, when you notice 5-6 clams start to open their shells, immediately turn off the heat. Overcooking can make the clam meat tough, so it’s important to watch them closely. Once they are cooked, remove them from the pot and quickly rinse them under cold running water. This stops the cooking process and makes the clam meat wonderfully firm and chewy.
Step 5
After rinsing in cold water, drain the clams thoroughly in a colander. Any remaining water can dilute the seasoning, so you can gently pat them dry with a paper towel if needed.
Step 6
Now, let’s extract the clam meat. Find the indented part on the back of the clam shell. Insert the tip of a spoon or a clam opener (or the back of a spoon if you don’t have one) into this groove and gently twist. The shell should separate easily. Carefully remove the meat from the opened shells. This step might be a bit tedious, but it’s worth the effort for a delicious kkomak muchim.
Step 7
In a bowl with the extracted clam meat, add all the prepared seasoning ingredients: 3 tablespoons of soy sauce, 1 tablespoon of red pepper flakes, 1 tablespoon of sugar, 1 tablespoon of sesame oil, the chopped green onions, and a pinch of sesame seeds. Gently mix everything with a spoon until well combined. Be careful not to mash the clam meat; mixing gently is key.
Step 8
Voila! Your delicious, spicy, sweet, and chewy kkomak muchim is ready. It’s a fantastic side dish for rice and also makes a great accompaniment to drinks. You can also make a large batch to pack as a lunchbox side dish. Enjoy your meal!
