Sweet & Tangy Clam Salad (Bajibak Muchim)
Sweet & Tangy Clam Salad (Bajibak Muchim)
A Delectable Clam Dish: Savory, Sweet, Chewy Clam Salad with Easy Clam Purging Tips
Craving that delightful clam salad often found in Korean restaurants? This recipe captures that irresistible flavor, perfect for mixing with rice or noodles. If clams are out of season, you can easily substitute with readily available pre-cooked clams from the market. This savory, sweet, and tangy clam salad is a true ‘rice thief’ – it’s so good you’ll want to eat it with every bite of rice! Enjoy the chewy texture of the clams combined with the fresh crunch of vegetables.
Main Ingredients- 500g pre-cooked clams
- 1 Tbsp vinegar (for boiling clams, if using fresh)
- 50g cabbage
- A small bunch of Korean chives (chamnamul)
- A few perilla leaves (kkaennip)
- A few lettuce leaves
- 30g bell pepper (using multiple colors enhances visual appeal)
Sweet & Tangy Dressing- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Prepare your fresh vegetables. Thinly shred the cabbage. Cut the perilla leaves and lettuce into bite-sized pieces. Trim the stems of the Korean chives and use mainly the leaves for a fresh aroma. Adding Korean chives significantly enhances the overall flavor profile.
Step 2
Slice the bell pepper into strips. While not strictly necessary, using bell peppers in various colors (red, yellow, green) will make your finished clam salad look much more appetizing.
Step 3
Let’s make the signature sweet and tangy dressing for your clam salad! You can use store-bought ‘chojang’ (spicy vinegar sauce), but making it at home is surprisingly easy and delicious. Simply mix gochujang, vinegar, and sugar in a 1:1:1 ratio for a quick and tasty dressing. Add minced garlic, sesame oil, and sesame seeds for extra flavor.
Step 4
If you are using fresh clams, purging them of sand is crucial to avoid a gritty texture. (This step can be skipped if using pre-cooked clams). First, wash the clam shells thoroughly. Then, dissolve 33g of salt in 1000ml of water to create a saltwater solution similar to the ocean’s salinity. Place the clams in this water and leave them in a dark place for 1-2 hours; they will naturally expel any sand.
Step 5
We opted for convenient pre-cooked clams. Since they are already cooked, simply rinse them under cold running water to chill them. This helps remove any residual sliminess and enhances their firm, chewy texture.
Step 6
Now, it’s time to combine everything! Place the prepared vegetables, pre-cooked clams, and the freshly made dressing into a bowl. Gently toss to combine. Since the pre-cooked clams are already tender, avoid over-mixing or cooking them further; the best texture is achieved when served immediately. Get ready to awaken your taste buds with this delicious, tangy, and chewy clam salad!
