Seasonal Ark Shell Salad (Kkomak Muchim): Master Chef Baek’s Recipe with Clam Purging & Cooking Tips
Seasonal Ark Shell Salad (Kkomak Muchim): Master Chef Baek’s Recipe with Clam Purging & Cooking Tips
Introducing the best Kkomak Muchim recipe using fresh, seasonal ark shells! We’ll guide you through the entire process, from purging and cooking the clams to proper storage, inspired by Chef Baek’s method. Enjoy this delightful delicacy at its peak flavor.
Winter’s prized delicacy, the fresh ark shell (kkomak), is in season! From November to March, these clams are plump and most flavorful. I recently found them on sale at the market and couldn’t resist buying 2kg to enjoy them to my heart’s content. Half were used for this delicious Kkomak Muchim, and the other half became a fantastic Kkomak Bibimbap. Today, I’ll share Chef Baek’s recipe for Kkomak Muchim, along with tips on how to perfectly cook the clams. Get ready to savor the rich, savory taste of clams with a perfectly balanced spicy and sweet dressing!
Clam Preparation- Ark shells (Kkomak) 1kg
Spicy & Sweet Kkomak Muchim Dressing- Finely minced onion 1/2 medium
- Chopped green onions 20g
- Minced spicy green chili pepper 1 (seeds removed)
- Coarse red pepper flakes (Gochugaru) 2 Tbsp
- Soy sauce 1/2 cup (standard paper cup)
- Sugar 1 Tbsp
- Sesame oil 2 Tbsp
- MSG (optional, for enhanced umami) a pinch
- Toasted sesame seeds 1 Tbsp
- Ginger powder a pinch (or 1/2 tsp minced fresh ginger)
For Purging Clams- Coarse sea salt 2 Tbsp
For Cooking Clams- Cooking wine (Mirin or similar) 2 Tbsp
- Finely minced onion 1/2 medium
- Chopped green onions 20g
- Minced spicy green chili pepper 1 (seeds removed)
- Coarse red pepper flakes (Gochugaru) 2 Tbsp
- Soy sauce 1/2 cup (standard paper cup)
- Sugar 1 Tbsp
- Sesame oil 2 Tbsp
- MSG (optional, for enhanced umami) a pinch
- Toasted sesame seeds 1 Tbsp
- Ginger powder a pinch (or 1/2 tsp minced fresh ginger)
For Purging Clams- Coarse sea salt 2 Tbsp
For Cooking Clams- Cooking wine (Mirin or similar) 2 Tbsp
- Cooking wine (Mirin or similar) 2 Tbsp
Cooking Instructions
Step 1
In a bowl, combine the finely minced onion (1/2 medium), chopped green onions (20g), and one finely chopped spicy green chili pepper (seeds removed for less heat if desired). Add the coarse red pepper flakes (2 Tbsp), soy sauce (1/2 cup), sugar (1 Tbsp), sesame oil (2 Tbsp), toasted sesame seeds (1 Tbsp), a pinch of MSG for extra umami (optional), and a pinch of ginger powder. Mix all the dressing ingredients thoroughly until well combined. Let this dressing sit for a bit to allow the flavors to meld – this is key to a delicious Kkomak Muchim.
Step 2
Rinse the fresh ark shells under running water. Fill a pot or large bowl with enough water to cover the clams completely. Add the coarse sea salt (2 Tbsp) and toss in a metal spoon or a few coins. These metallic items help agitate the clams, encouraging them to purge any sand or grit. Let the clams purge for at least 30 minutes, or ideally for an hour. Well-purged clams ensure a cleaner taste and texture.
Step 3
After purging, rinse the clams thoroughly under cold running water. Gently scrub them against each other, almost like washing laundry, to remove any remaining dirt or debris from their shells. Wearing rubber gloves will make this scrubbing process easier and prevent your hands from slipping.
Step 4
Fill a pot with enough water to cover the clams and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the cooking wine (2 Tbsp) – this helps to eliminate any potential fishy odor. Carefully add the cleaned clams to the boiling water. Stir them gently in one direction as they cook to ensure even cooking. As soon as about 4-5 clams begin to open, immediately turn off the heat. Overcooking will make them tough, so keep a close eye on them. Cooking time will vary depending on the quantity of clams and the heat level.
Step 5
Immediately drain the cooked clams and rinse them under cold running water to stop the cooking process and cool them down. This rinsing step is important to remove any residual grit that might have been expelled during cooking. Rinse them multiple times in cold water until they are completely clean. Once rinsed, drain them well in a colander. Properly draining excess water is crucial for the dressing to adhere well to the clams.
Step 6
Now it’s time to prepare the clams for the salad. Most clams will have opened during cooking, but if any remain stubbornly closed, a spoon can help you open them easily. Insert the tip of a spoon into the seam of the closed shell, at the back hinge, and gently twist or pry it open. Be careful not to damage the clam meat while doing this.
Step 7
Proper storage will keep your remaining clams fresh. Shelled clams can be stored in an airtight container or a zip-top bag in the refrigerator for 2-3 days. For longer storage, place the clams in a freezer bag, add a small amount of the reserved clam cooking water (broth) to keep them moist, and seal it tightly before freezing. Frozen clams can be thawed by leaving them at room temperature or by soaking them in cold water before use.
Step 8
Place the drained, shelled clams in a serving bowl. Generously spoon the prepared spicy and sweet dressing over the clams. Gently toss everything together until the clams are well coated with the flavorful dressing. Your delicious Kkomak Muchim, inspired by Chef Baek’s recipe, is now complete! Serve it with warm rice for a fantastic meal.
