Spicy & Tangy Clam Salad (Kkomak Cho Muchim)
How to Make Delicious Kkomak Cho Muchim: From Sand-Purging to Perfect Cooking
This Kkomak Cho Muchim (Spicy & Tangy Clam Salad) features the delightful chewy texture of clams combined with a refreshing, spicy, and tangy sauce. It’s perfect as a side dish for rice or a delicious accompaniment to drinks. Follow these detailed steps, from properly purging the clams to cooking them perfectly and mixing them with crisp vegetables, to easily create this fantastic dish.
Key Ingredients for Kkomak Cho Muchim- Fresh Clams (Kkomak) 800g
- Soaked Seaweed (any type) 100g
- Aromatic Chamnamul (Korean Burnet) 1 bunch (or perilla leaves)
- Crisp Onion 1/4 medium
- Sweet White Part of Green Onion 1 stalk
Golden Ratio Seasoning Sauce- Tangy Vinegar 2 Tbsp
- Savory Mirin 2 Tbsp
- Ginger Wine (to remove fishiness) 1 Tbsp (substitute with Cheongju if unavailable)
- Sweet Plum Extract 3 Tbsp
- Syrupy Oligosaccharide 1 Tbsp
- Spicy Gochujang (Korean chili paste) 4 Tbsp
- Rich Gochugaru (Korean chili flakes) 1 Tbsp
- Toasted Sesame Seeds, a pinch
- Sesame Oil, for finishing
- Tangy Vinegar 2 Tbsp
- Savory Mirin 2 Tbsp
- Ginger Wine (to remove fishiness) 1 Tbsp (substitute with Cheongju if unavailable)
- Sweet Plum Extract 3 Tbsp
- Syrupy Oligosaccharide 1 Tbsp
- Spicy Gochujang (Korean chili paste) 4 Tbsp
- Rich Gochugaru (Korean chili flakes) 1 Tbsp
- Toasted Sesame Seeds, a pinch
- Sesame Oil, for finishing
Cooking Instructions
Step 1
Rinse the fresh clams thoroughly under running water. Add 1-2 tablespoons of coarse salt and 2 spoons to the rinsed clams. Let them purge for at least 2-3 hours, or preferably 6 hours or more, until the water runs clear. This process removes any sand or impurities, ensuring a clean taste.
Step 2
The secret to a delicious Kkomak Cho Muchim is in the sauce! In a bowl, combine vinegar (2 Tbsp), mirin (2 Tbsp), ginger wine (1 Tbsp) to eliminate any fishy smell (you can substitute with Cheongju if ginger wine is unavailable), plum extract (3 Tbsp), oligosaccharide (1 Tbsp) for a glossy finish, gochujang (4 Tbsp) for that essential Korean flavor, and gochugaru (1 Tbsp) for a pleasant heat. Whisk everything together until the sugar is dissolved to create your perfect seasoning sauce.
Step 3
Chop the aromatic chamnamul into roughly 3cm lengths. If chamnamul isn’t available, fragrant perilla leaves (kkaennip), also cut to a similar size, make an excellent substitute.
Step 4
Thinly slice the onion into julienne strips. This will allow the flavors to meld beautifully with the sauce.
Step 5
Cut the white parts of the green onion into 3cm lengths. If you’re using chili peppers (red or green), slice them thinly on an angle. Using chili peppers will add a pleasant spiciness; opt for green chili peppers (cheongyang gochu) if you prefer more heat.
Step 6
Once the clams have finished purging, bring a pot of salted water to a boil. Add the clams and cook them until their shells just begin to open. Gently stirring with a spoon while they cook helps prevent them from cracking. Be careful not to overcook, as this can make them tough.
Step 7
After cooking, rinse the clams under cold water and carefully extract the meat from the shells. In a separate bowl, take the soaked seaweed and toss it with a small amount of the prepared seasoning sauce. This helps the seaweed absorb the flavors evenly, making it more delicious.
Step 8
In a large mixing bowl, combine the clam meat, the pre-seasoned seaweed, and all the prepared vegetables (chamnamul, onion, green onion, and chili peppers). Add about two-thirds of the prepared seasoning sauce and gently toss everything together. Taste and add more sauce if needed. Finally, sprinkle with toasted sesame seeds and drizzle with sesame oil for a finishing touch of nutty aroma. Your delicious Kkomak Cho Muchim is now ready!
