Spicy and Chewy Seasoned Clam (Kkomak) Salad Recipe
Spicy and Chewy Seasoned Clam (Kkomak) Salad Recipe
Make Deliciously Chewy Kkomak Muchim with Seasonal Clams – Enjoy a Generous Portion at Home!
It’s the perfect season for delicious clams! I’ve made a wonderfully chewy seasoned clam salad at home. When you make it yourself, it’s even more generous and you can truly savor the plump texture of fresh clams. Let this simple yet flavorful dish awaken your appetite!
Main Ingredients- 1kg Clams (Kkomak)
- 1/2 stalk Scallion
- 2 Cheongyang peppers (Korean chili peppers)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced garlic
- 1 Tbsp Ginger syrup
- 1 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Soy sauce
- Pinch of black pepper
- Pinch of sesame seeds
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced garlic
- 1 Tbsp Ginger syrup
- 1 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Soy sauce
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
Clams’ freshness is key! While it’s not strictly necessary to purge them (soak in salted water to remove sand), it’s crucial to scrub them vigorously under running water to remove any dirt or debris attached to the shells. Wash them gently to avoid damaging the shells.
Step 2
Place the washed clams in a pot and add enough water to cover them. Bring to a rolling boil over high heat. Once boiling, add the clams and stir them in one direction with a spoon. As soon as 1-2 clams start to open, cook for just about 10 more seconds and then immediately remove them. Overcooking can make them tough. Since the shells are hot and difficult to remove, let them cool down slightly before shucking. For stubborn clams, insert a spoon into the back seam and twist gently to pry them open easily.
Step 3
Here are the fresh clam meats, shucked and ready to go.
Step 4
Now, let’s make the delicious seasoning! In a bowl with the prepared clam meat, add 2 Tbsp soy sauce, finely chopped Cheongyang peppers, chopped scallions, 2 Tbsp sesame oil, 1 Tbsp plum syrup (or other sweet syrup), 1 Tbsp ginger syrup, 2 Tbsp sesame seeds, and a pinch of black pepper. (Note: Sesame oil is not listed in the original ingredients but adds wonderful flavor to kkomak muchim. Feel free to add it to your preference.)
Step 5
Add the prepared seasoning ingredients to the clam meat and gently mix with your hands, being careful not to mash the clam pieces. Toss them lightly until the seasoning is evenly distributed.
Step 6
If you enjoy a spicier kick, feel free to add more Cheongyang peppers. The crisp texture and slight heat will make the seasoned clam salad even more refreshing. This delicious kkomak muchim can be served over warm rice for a bibimbap-style dish or enjoyed as a standalone side dish. Complete a delightful meal with seasonal clams!
