Chewy and Fresh Clam Jeot Muchim (Seasoned Clams) with Seasonal King Surf Clams
Chewy and Fresh Clam Jeot Muchim (Seasoned Clams) with Seasonal King Surf Clams
Seasonal Delicacy! Homemade King Surf Clam Jeot Muchim Recipe: Zero Fishy Taste Guaranteed!
Introducing a recipe for Clam Jeot Muchim, meticulously made with the freshest seasonal King Surf Clams. Experience a taste far superior to store-bought versions, with large, chewy clam meat and a clean, delightful flavor. This homemade Clam Jeot is not too salty and perfectly captures the savory essence without any fishy odor, making it exceptionally delicious even when freshly seasoned. It’s a true rice thief! Elevate your dining table with this fresh and healthy homemade Clam Jeot Muchim! Wishing you healthy and enjoyable meals~♡
Main Ingredients- King Surf Clams 3kg
- Coarse Salt 4 Tbsp
- Soju 2 Tbsp
- Cheongyang Peppers 11ea
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Minced Garlic 1 Tbsp
- Flavor Enhancer 1 tsp (optional)
- Green Onion (chopped)
- Sesame Seeds
- Gochugaru (Korean Chili Flakes) 3 Tbsp
- Minced Garlic 1 Tbsp
- Flavor Enhancer 1 tsp (optional)
- Green Onion (chopped)
- Sesame Seeds
Cooking Instructions
Step 1
Wash the King Surf Clams thoroughly under running water. Remove any dirt or debris attached to the shells. Soak them in saltwater (1 Tbsp salt per 1 liter of water) for about 30 minutes to 1 hour to purge them. If the clams open their shells, gently tap them to encourage them to close, helping them expel impurities. Rinse the purged clams again in clean water and drain well.
Step 2
Lightly blanch the cleaned clams in boiling water, or carefully shuck them to extract only the meat. If shucking, use a knife or scissors to pry open the shells and gently separate the meat. Be careful not to damage the clam meat. After separating the meat, rinse it briefly under cold running water to remove any shell fragments or impurities, and drain thoroughly.
Step 3
To the cleaned clam meat, add 4 Tbsp of coarse salt and 2 Tbsp of soju, and mix well. This step cures and ferments the clam meat, enhancing its umami flavor and preservation. Transfer to an airtight container and refrigerate for about 2-3 days to allow the Clam Jeot to mature. Taste and adjust seasoning as needed.
Step 4
Wash the 11 Cheongyang peppers, remove the stems, and finely chop them. Soak the chopped peppers in cold water briefly to mellow their spiciness, then squeeze out the excess water by hand. This method helps retain the peppers’ crisp texture while making them less intensely spicy for the seasoning.
Step 5
To the fermented Clam Jeot, add the squeezed Cheongyang peppers, 3 Tbsp gochugaru, 1 Tbsp minced garlic, 1 tsp flavor enhancer (optional), and chopped green onion. Gently mix everything together using a spatula or chopsticks, taking care not to mash the clam meat. Ensure the seasoning is evenly distributed by mixing softly.
Step 6
Transfer the well-mixed Clam Jeot Muchim to a serving dish. Sprinkle with sesame seeds for added nutty flavor. While it’s delicious to eat immediately, chilling it in the refrigerator for a while will allow the flavors to meld further, resulting in an even deeper taste.
