Delicious and Tender Clam Salad (Ggomak Muchim)
Delicious and Tender Clam Salad (Ggomak Muchim)
A Flavorful Clam Salad That Highlights the Chewy Texture of Ggomak
While preparing clams can be a bit tricky, cooking them just right results in a side dish that’s second to none. Enjoy this exceptionally tasty clam salad!
Main Ingredients- 700g Fresh Clams (Ggomak)
- 3 Cheongyang Peppers (seeds removed and finely minced)
- 1 Tbsp Coarse Sea Salt (for purging)
- 1 Tbsp Honey (for boiling clams)
Savory and Spicy Seasoning Sauce- 1 Tbsp Soy Sauce
- 1 Tbsp Brewed Soy Sauce (or regular soy sauce if unavailable)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Onion (add more for extra sweetness)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Cheong (Plum Syrup, for sweetness and gloss)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Brewed Soy Sauce (or regular soy sauce if unavailable)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Onion (add more for extra sweetness)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Cheong (Plum Syrup, for sweetness and gloss)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Rinse the clams thoroughly under running water. Add 1 tablespoon of coarse sea salt to the water. This salt water helps the clams expel any sand or grit from their shells.
Step 2
Cover the clams with a black plastic bag and refrigerate for 1-2 hours to purge them. This process removes impurities from inside the clams, ensuring a cleaner taste.
Step 3
After purging, place the clams in a stainless steel bowl and scrub them multiple times under running water. It’s important to clean off any debris clinging to the shells.
Step 4
In a pot, bring water to a boil. Just before it reaches a rolling boil, add 1 tablespoon of honey and the finely minced Cheongyang peppers. Honey helps to neutralize any fishy odor and adds a pleasant sweetness.
Step 5
When small bubbles start to appear on the surface of the water (just before a full boil), add the cleaned clams to the pot. Avoid boiling at a high heat, as this can make the clams tough.
Step 6
Once the clams are in, stir them continuously in one direction with a metal spoon for about 3 minutes. They are cooked when they start to open. Be careful not to overcook, as this will make them rubbery.
Step 7
Drain the cooked clams using a sieve and set them aside. Do not discard the clam cooking water; let it cool slightly. After shucking the clams, rinse them in the cooled cooking water. This adds an extra layer of flavor and ensures they are clean.
Step 8
In a bowl, combine the soy sauce, brewed soy sauce, minced green onion, minced garlic, minced onion, gochugaru, sesame oil, maesil cheong, and toasted sesame seeds. Mix well to create the delicious seasoning sauce. Adding minced onion contributes sweetness and texture.
Step 9
Add the seasoning sauce to the shucked (or partially shucked) clams and gently mix until well coated. You can serve them fully shucked for easy eating, or with shells partially opened for a nice presentation. Sprinkle with extra sesame seeds for a final touch.
