Tender Semi-Dried Clam Meat Stir-Fry with Soy Sauce Recipe
#SumiNeBancheon #SemiDriedClamStirFry #HomeCookedSideDish #EasyRecipe #RiceThief #GreatSnack
This is a recipe for a semi-dried clam meat stir-fry, inspired by the TV show ‘Sumi Ne Banchan’, which you can easily recreate at home. While I’m familiar with cooking with frozen or fresh clam meat, the ‘semi-dried clam meat’ was a new ingredient that sparked my curiosity, so I decided to try it. This stir-fry is not spicy and is made with a delicious soy sauce base, making it enjoyable for everyone from children to adults. It’s a perfect side dish for rice and also makes an excellent accompaniment to drinks. Enjoy a delightful meal with this tender, flavorful, and savory semi-dried clam meat stir-fry!
Main Ingredients- 500g semi-dried clam meat (2 packs)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 red chili pepper (seeds removed and finely chopped)
- 1 Korean green chili pepper (seeds removed and finely chopped)
Sauce Ingredients- 4 Tbsp anchovy sauce (or Korean soup soy sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin)
- 1 tsp sugar
- 4 Tbsp water
- 4 Tbsp anchovy sauce (or Korean soup soy sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin)
- 1 tsp sugar
- 4 Tbsp water
Cooking Instructions
Step 1
First, prepare the semi-dried clam meat. Although one pack of 250g is shown in the image, we will be using a total of 500g (2 packs). After opening, lightly rinse under running water to remove excess moisture.
Step 2
Let’s make the sauce for a delicious stir-fry. In a bowl, combine 4 Tbsp anchovy sauce, 2 Tbsp plum extract, 1 Tbsp cooking wine, 1 tsp sugar, and 4 Tbsp water. Mix well until the sugar dissolves. The cooking wine and plum extract are key to eliminating any fishy smell from the clam meat and adding a savory depth. This sauce creates a wonderfully sweet and savory flavor, making it an excellent side dish. While the sauce is mixing, wash the red chili pepper and Korean green chili pepper, remove the seeds, and finely chop them. (You can also use pre-chopped and frozen peppers.)
Step 3
Semi-dried clam meat can have a subtle oceanic aroma along with a slight fishiness. Since they are semi-dried, they seem like they would be delicious just pan-fried. Personally, I think dipping them in a chili-vinegar sauce would make them an excellent snack with drinks.
Step 4
Heat a non-stick pan over medium heat without any oil. Add the prepared 500g of semi-dried clam meat and stir-fry lightly. Stir-frying them beforehand helps to remove excess moisture and enhance their chewy texture.
Step 5
As the clam meat starts to shrink and cook, drizzle in 1 Tbsp of sesame oil. The nutty aroma of sesame oil will effectively mask any remaining fishy smell and further enhance the flavor. Stir-fry for about 1 more minute with the sesame oil.
Step 6
Now, pour all the prepared sauce ingredients into the pan. Add the chopped red chili pepper and Korean green chili pepper as well. Stir-fry everything together quickly over high heat until well combined. The addition of chili peppers will add a pleasant spiciness and aroma, making for an even more delicious stir-fry.
Step 7
The stir-fry is almost done when the clam meat becomes tender and coated with the savory soy sauce, giving it a glossy appearance. Be mindful of the heat and avoid overcooking, as this can make the clam meat tough. It’s important to cook them just enough to maintain a tender and moist texture. If the stir-fry seems too dry during cooking, you can mix a little soy sauce with some water and add it to the pan, then stir-fry again to restore moisture. Finally, sprinkle 1 tsp of toasted sesame seeds generously over the top, and your delicious semi-dried clam meat stir-fry with soy sauce is complete! Enjoy it with a warm bowl of rice!
