Savory Clam Ssamjang: A Rice-Stealing Delight!
How to Make Delicious Clam Ssamjang with Clam Meat – A Guaranteed Appetite Booster!
When was the last time you truly lost your appetite? Honestly, I don’t think I’ve ever used the phrase ‘I don’t have an appetite.’ I’m someone who eats when it’s mealtime, and I make sure to eat even when I’m sick. When it’s time to eat, if I can’t get a meal in, my usually gentle nature can take a turn for the worse – I get a bit irritable! Today, I made Clam Ssamjang, a dish that’s delicious whether you have an appetite or not! It’s always a hit! The recipe is simple too. You don’t need to make a special seasoning mix separately, making it easy for even beginner cooks to follow. All you really need are the basic ingredients of doenjang (soybean paste) and gochujang (red chili paste), but I added other vegetables for extra flavor and texture. So, let me show you how to make Clam Ssamjang right now.
Ingredients
- 200g clam meat
- 1/2 onion
- 1/2 zucchini
- 2 shiitake mushrooms
- 4 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochujang (Korean red chili paste)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 cup water
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Dice the onion into small, approximately 0.5cm x 0.5cm pieces. Cutting them too large might increase cooking time.
Step 2
Dice the zucchini into similar 0.5cm x 0.5cm pieces, just like the onion. The exact shape isn’t critical, but keeping them small ensures they cook evenly and are easy to eat.
Step 3
Slice the aromatic shiitake mushrooms into the same 0.5cm x 0.5cm dice. Removing the tough stems and using only the caps will result in a more tender texture.
Step 4
Now, let’s start stir-frying! Heat a preheated pan over medium heat and add 2 tablespoons of nutty perilla oil. Add the diced onion, zucchini, shiitake mushrooms, clam meat, and 1 tablespoon of minced garlic. Stir-fry until the vegetables become translucent and the clam meat is lightly cooked.
Step 5
Once the vegetables and clam meat are adequately cooked, pour in 1 cup of water. Add 4 tablespoons of doenjang and 2 tablespoons of gochujang. Stir well with a spoon or spatula to dissolve the pastes, then let it simmer over medium-low heat. As it simmers, the flavors will meld and deepen.
Step 6
When the sauce has thickened to a rich, syrupy consistency, it’s almost ready! Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top. Their nutty crunch will add another layer of deliciousness. Serve generously over warm rice for a delightful meal!
