Chewy and Tender Clam Salad (Kkomak Muchim) – The Golden Recipe
How to Cook Clams, Best Clam Salad Recipe with Delicious Seasoning
Enjoy this incredibly delicious clam salad, perfect for making ahead! We’ll show you how to prepare it.
Main Ingredients
- 1 pack cooked clams (about 500g)
- 1/2 cup cold water (for boiling clams)
- 1 Tbsp Cheongju (rice wine, optional, for removing fishy smell)
Cooking Instructions
Step 1
Today, we’re making a delightful clam salad that will bring back your appetite! It’s a popular dish often found in Korean fine dining restaurants. I’ll reveal the secret to perfectly boiling clams and a foolproof seasoning recipe! I’ll explain everything in detail so even beginners can follow easily, so let’s make it together step by step.
Step 2
To boil the clams, first fill a pot with plenty of water and bring it to a boil over high heat. Once the water is boiling vigorously, add about half a cup of cold water to lower the water temperature slightly. This helps the clams open their shells more easily. Now, add the clams and start boiling. As soon as you see the clams beginning to open their shells, turn off the heat immediately. Boiling them for too long can make the clam meat tough and shrunken, so it’s crucial to watch for the moment they start opening and turn off the heat. If the meat doesn’t come out easily, you can boil them a little longer, but aim for the right amount of time.
Step 3
Let’s make the delicious seasoning that will elevate your clam salad! In a bowl, combine 1 tablespoon of soy sauce, 2 teaspoons of gochugaru (Korean chili flakes), 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Add 1/3 cup of water and mix well. Stir until all ingredients are evenly combined to create a flavorful clam salad seasoning. You can also add minced garlic or chopped green onions for extra flavor, according to your preference.
Step 4
If you’re concerned about any fishy smell when boiling clams, add 1 tablespoon of Cheongju (Korean rice wine) to the boiling water. This will help eliminate the fishy odor and result in a cleaner taste. Once the clams are boiled and their shells have opened, rinse them immediately under cold running water. This ‘cold shower’ will make the clam meat firmer and help it separate easily from the shells.
Step 5
Now, let’s separate the clam meat from the shells. When preparing the boiled clams, carefully extract the meat from the shells. After separating the meat, rinse it thoroughly under running water. Then, it’s very important to pat the clam meat dry with paper towels or a clean cloth, squeezing out as much moisture as possible. If there’s too much water left on the clam meat, the seasoning will become diluted, making the salad watery and less flavorful. Once the clam meat is dried, you can either place it back into its shell for serving or arrange it separately in a dish. If you choose to present it nicely in the shell, as I do, place the clam meat back onto its cleaned shell and spoon the prepared seasoning over each one. This step might seem a bit tedious, but when you think about making it for your family, the effort will be well worth it.
Step 6
And there you have it – a perfectly chewy and tender clam salad topped with our delicious seasoning! Picking up each plump clam with its shell and enjoying it with the seasoning is incredibly satisfying. It’s a wonderful side dish for rice or a fantastic accompaniment to drinks. Enjoy your delicious clam salad!
