Steamed Clams in Korean Rice Wine (Barijac Suljjim) with Pasta
Steamed Clams in Korean Rice Wine (Barijac Suljjim) with Pasta
Double Delight Recipe: Refreshing Clam Steamed Dish and Pasta!
We brought back a generous amount of fresh, seasonal clams from a drive along the west coast. How about a refreshing clam steamed dish followed by delicious pasta? This recipe creates a wonderfully flavorful broth that can be enjoyed on its own or as a base for pasta, making it a versatile and satisfying meal.
Main Ingredients- 1kg Fresh Clams (Barijac)
- 1 cup Olive Oil
- 10 cloves Garlic
- 1/2 bottle Soju or Cheongha (Korean rice wine)
- 2 Tbsp Chicken Stock or Dashida (Korean beef bouillon powder)
Additional Ingredients (Optional)- Dried Peperoncino or 1 Cheongyang Pepper (seeds removed)
- 1 Tbsp Butter
- 1 serving Pasta (approx. 100g)
- Dried Peperoncino or 1 Cheongyang Pepper (seeds removed)
- 1 Tbsp Butter
- 1 serving Pasta (approx. 100g)
Cooking Instructions
Step 1
To ensure the clams are clean and free of grit, a proper purging process is essential. Place 1kg of clams in a bowl of cold water with about 1 tablespoon of salt dissolved in it. Let them sit for about 30 minutes. After purging, rinse the clams thoroughly under running water until the water runs clear and no impurities are visible.
Step 2
Slice or thinly chop the garlic cloves. Pour enough olive oil into a pan to generously cover the garlic. Cook over low heat, stirring occasionally, until the garlic turns a light golden brown and becomes fragrant. This slow infusion process allows the garlic flavor to meld beautifully with the olive oil without burning.
Step 3
Once the garlic is golden and aromatic, add the purged clams to the pan. Stir well to coat the clams with the infused garlic olive oil. This initial coating enhances the overall flavor.
Step 4
Add the dried peperoncino (or finely chopped Cheongyang pepper for a similar heat) and 1 tablespoon of butter. While these are optional, they significantly elevate the dish’s flavor profile, adding a delightful spicy kick and richness.
Step 5
Pour in half a bottle of Cheongha or Soju. Increase the heat to high and let it boil vigorously for about 5 minutes. This step is crucial for cooking off the alcohol while allowing the wine’s subtle flavor to infuse into the clams and broth.
Step 6
When about half of the clams have started to open, add enough water to cover all the clams. Stir in 2 tablespoons of chicken stock or Dashida to deepen the umami flavor of the broth. Cover the pan and let it simmer vigorously for about 20 minutes, allowing the clams to fully absorb the delicious broth.
Step 7
Taste the broth and adjust seasoning with salt if needed. You can enjoy the steamed clams as they are, or for a more substantial meal, add 1 serving of pasta directly into the simmering broth. Cover and cook for about 7 minutes, or until the pasta is al dente. This transforms the dish into a wonderful clam pasta, similar to a Vongole, where the pasta beautifully absorbs the flavorful broth. If the broth seems to reduce too much while cooking the pasta, add a little more water.
