Spicy and Refreshing Stir-Fried Clams (Vajiralak Muchim)
Spicy and Refreshing Stir-Fried Clams (Vajiralak Muchim)
The Ultimate Side Dish with Chewy Clam Meat! Stir-Fried Clams (Serving Suggestions: Clam Bibimbap, Clam Bibim Guksu)
Clams offer a much chewier texture and deeper umami flavor than cockles, and I personally prefer clams! So, I’ve created a spicy and zesty stir-fried clam dish using fresh clam meat. It’s delicious on its own as a side dish, but it also transforms into a fantastic clam bibimbap when served over a bowl of hot rice, or into a refreshing spicy mixed noodles (bibim guksu) when tossed with cooked noodles. It’s the perfect dish for when you have a reduced appetite! Shall we make it together?
Main Ingredients- 150g clam meat
- 1/4 onion
- 1 Cheongyang pepper (Korean chili pepper)
- 1/2 red chili pepper
- 2 Tbsp Cheongju (rice wine)
Spicy Seasoning- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp Jin Ganjang (soy sauce for soup)
- 1 Tbsp fish sauce
- 1 Tbsp corn syrup
- 1 Tbsp sesame seeds
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp Jin Ganjang (soy sauce for soup)
- 1 Tbsp fish sauce
- 1 Tbsp corn syrup
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh clam meat. Gently rinse it under running water, lightly shaking it to remove any shell fragments or impurities. Avoid washing too many times or too vigorously, as this can wash away the delicious umami flavor of the clams. A light rinse once or twice is sufficient.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 2 tablespoons of Cheongju (rice wine) and then add the prepared clam meat. Blanch for just 20 seconds. This quick blanching helps remove any fishy odor and firms up the clam meat for a chewier texture.
Step 3
Drain the blanched clam meat using a sieve and let it cool slightly. If the clam meat was very clean before blanching, it’s best not to rinse it under cold running water after blanching, as this helps retain the deep flavor. Let it cool naturally.
Step 4
Prepare the vegetables for the mix. Thinly slice or finely chop the onion. Finely mince the Cheongyang pepper and red chili pepper, removing the seeds first. If you prefer it spicier, feel free to increase the amount of Cheongyang pepper.
Step 5
Now, let’s make the delicious seasoning. In a bowl, combine 3 tablespoons of gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of Jin Ganjang, 1 tablespoon of fish sauce, 1 tablespoon of corn syrup, and 1 tablespoon of sesame seeds. Mix well until the seasoning is evenly incorporated. You can substitute corn syrup with sugar if you prefer.
Step 6
In a large bowl, add the cooled clam meat, the sliced or chopped onion, and the minced chili peppers. Then, add the prepared spicy seasoning.
Step 7
Gently toss the ingredients together to coat the clam meat and vegetables evenly with the seasoning. Be careful not to mash the ingredients; the key is to mix them lightly so the seasoning is well distributed.
Step 8
Serve the finished clam stir-fry generously in a bowl. It’s absolutely delicious served over a bowl of warm rice with a drizzle of sesame oil! Alternatively, it makes a wonderful wrap when eaten with fresh lettuce leaves. If you feel like it, you can also serve it with cooked noodles or somen for a hearty clam bibim guksu. This is the perfect dish for those times when your appetite is lacking!
