Chewy and Delicious Seasonal Clam Salad (Kkomak Muchim) Golden Recipe
Chewy and Delicious Seasonal Clam Salad (Kkomak Muchim) Golden Recipe
The Best Kkomak Muchim Recipe Using Seasonal Clams: How to Make a Generous Portion, Delicious Seasoning Sauce, Tips for Purging, Cooking, Storing, and Preparing
Enjoying seasonal clams at their peak! I’ll share detailed secrets to making a large, satisfying portion of kkomak muchim all at once. The combination of chewy clams with a mouthwatering sweet and spicy sauce is exceptional. Make this wonderful dish, perfect for housewarming parties, right now!
Kkomak Muchim Ingredients- 1 pack fresh cockles (about 500g)
- 3 Tbsp soy sauce
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (generous amount)
- 1 handful of green onions or white parts of scallions (finely chopped)
Cooking Instructions
Step 1
Let’s make a delicious kkomak muchim with plump seasonal clams! It’s a fantastic dish that’s perfect for special occasions or when entertaining guests.
Step 2
First, wash the clams thoroughly with a brush under running water, being careful not to break the shells. This process removes any dirt or debris. Place the cleaned clams in a pot and add enough cold water to cover them. About 1/2 Tbsp of salt can be added to the water. The cooking time for the clams is crucial! Boil them only until about 5 to 6 clams start to open their shells. This usually takes 3 to 5 minutes. Be careful not to overcook, as they will become tough.
Step 3
Once boiled, immediately remove the clams and rinse them under cold running water to cool them down quickly. This makes it easier to separate the meat from the shell. Now, it’s time to extract the clam meat. Insert the back of a spoon or the tip of a spoon into the concave part of the shell, where it indents, and gently twist. The shell should separate easily. Place the shelled clam meat in a sieve to drain any excess water for a moment.
Step 4
Let’s make the seasoning sauce that determines the flavor of the kkomak muchim. In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp fine gochugaru, 1 Tbsp sugar, and 1 Tbsp sesame oil. Mix them well. Add the finely chopped green onions (or scallions) and a generous amount of toasted sesame seeds. Now, add the shelled clam meat to the sauce. Gently mix and toss the clams with a spatula or spoon, being careful not to mash them. The key is to mix gently so the seasoning coats everything evenly.
Step 5
Your delicious kkomak muchim is now complete! Making a generous portion will be even more satisfying. It’s incredibly delicious when served with warm rice. If you have any leftover clams, wash them again, store them in an airtight container in the refrigerator, and they can be enjoyed fresh for 2 to 3 days.
