Clam Porridge (Bajirak Juk)
Rejuvenating Power Food: Easy Clam Porridge Recipe for Everyone
Sometimes, you just need a meal that’s so easy to make, you can whip it up without even thinking! All you need is a pack of clams from the supermarket. This recipe is also a great way to use up leftover vegetables in your fridge. *This recipe was provided by the expert writers for the National Health Insurance Service in April 2020.*
Main Ingredients- 1 bowl of cooked rice (preferably day-old or freshly cooked)
- 1 pack of fresh clams (about 200g)
- 3-4 cups of water (adjust based on clam broth and desired porridge consistency)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash and peel the carrot and zucchini, then finely dice them into very small cubes, about 0.5mm in size. If using dried shiitake mushrooms, soak them in lukewarm water for about 30 minutes until softened. Remove the tough stems and dice them to a similar size as the other vegetables. If using fresh shiitake mushrooms, simply dice them. Heat a lightly oiled pan over medium heat. Add the diced carrot and zucchini and stir-fry until they become translucent. Then, add the diced shiitake mushrooms and cook together until fragrant. Finally, stir in 1/2 tablespoon of oyster sauce, ensuring it coats the vegetables evenly. The oyster sauce will enhance the vegetables’ flavor with its savory notes.
Step 2
Rinse the clams thoroughly under running water to remove any grit. Place them in a bowl with saltwater (about 2 cups of water to 1 Tbsp of salt) and let them purge for 30 minutes to an hour to remove any sand. Once purged, place the clams in a pot and add enough water (about 3-4 cups) to cover them. Bring to a boil and cook until the clam shells open. Remove the opened clams from the pot, and set aside the clam meat. Strain the cooking liquid through a fine-mesh sieve to get a clear clam broth. This broth is the key to a rich and flavorful porridge. Add the cooked rice and the strained clam broth to the pot with the sautéed vegetables.
Step 3
Now it’s time to cook the porridge. Place the pot with the rice, vegetables, and clam broth over medium-low heat. It’s crucial to stir continuously with a spatula to prevent the rice from sticking to the bottom of the pot. Add more clam broth gradually as needed, while stirring, until the rice grains break down and the porridge reaches your desired consistency. If the broth reduces too much, you can add a little water to adjust. You’ll know it’s nearly done when the rice grains are visibly softening and breaking apart. Keep stirring gently.
Step 4
Once the rice grains have softened and broken down to create a smooth porridge consistency, add the reserved clam meat to the pot and stir gently to combine. Cook for another minute or two until the clam meat is heated through. Turn off the heat. Finally, season the porridge with salt to taste. Remember that oyster sauce already contains salt, so it’s best to taste before adding more. For an extra touch of aroma, you can drizzle a little sesame oil. Serve the warm and nourishing clam porridge in bowls and enjoy its comforting taste. It’s perfect for replenishing your energy when you’re feeling a bit run down.
