Delicious Stir-Fried Clams (Kkomak-muchim)
How to Make Kkomak-Muchim / Kkomak-Muchim Sauce
Made with seasonal kkomak (ark shell clams), this kkomak-muchim recipe is a delightful dish.
Ingredients for Clam Preparation and Cooking- 1 pack fresh kkomak (ark shell clams)
- 1/2 cup coarse salt (for purging clams)
- A bit of green onion leaves (for boiling clams)
- 1/2 cup soju (for boiling clams)
Spicy and Sweet Kkomak-Muchim Sauce- 1 Tbsp minced garlic
- 3 stalks green onions (or scallions, chives)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 3 stalks green onions (or scallions, chives)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by thoroughly cleaning the clams. Hold the clams in both hands and gently but firmly scrub their shells together. Rinse them two to three times under cold running water until no more dirt or grit is visible. This initial cleaning is crucial for a pleasant texture and taste.
Step 2
Next, we’ll ‘purge’ the clams to remove any remaining sand or grit. Place the cleaned clams in a bowl, ensuring they are fully submerged in water. Dissolve 1/2 cup of coarse salt in the water. Add the clams to this saltwater solution, cover the bowl with a lid, and let them purge for 1 to 2 hours in a cool place. You’ll notice them expelling sand.
Step 3
Now, let’s prepare the ingredients for the flavorful sauce. Finely chop about 3 stalks of green onions (or scallions) into small pieces, approximately 0.5 cm in size. If green onions are unavailable, you can substitute them with the white parts of leeks or chives.
Step 4
It’s time to mix the delicious sauce! In a bowl, combine 1 Tbsp minced garlic, the finely chopped green onions (or substitute), 1 Tbsp sugar, 2 Tbsp gochugaru (Korean chili flakes), 3 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp plum extract (maesilcheong), 1 Tbsp cooking wine (mirin), 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Whisk everything together until well combined. Taste and adjust the seasoning according to your preference – you can add more soy sauce for saltiness, sugar for sweetness, or gochugaru for heat.
Step 5
After the 1-2 hour purging period, check on your clams. The water they were in will likely be murky from the expelled grit. Rinse the clams again under cold running water, rubbing them gently but firmly 2-3 more times. Ensure all residual sand is removed for a clean taste.
Step 6
To enhance the flavor and remove any potential gaminess when boiling the clams, we’ll add some aromatics. Pour 1 liter of water into a pot and add a few green onion leaves. The green onion leaves help to neutralize any unpleasant odors from the clams.
Step 7
Once the water comes to a rolling boil, pour in 1/2 cup of soju. Allow the alcohol to evaporate for a moment. Then, add the thoroughly cleaned clams to the boiling water. Stir them gently in one direction for about 2-3 minutes until most of them start to open. Avoid overcooking, as this can make the clams tough.
Step 8
You’ll notice about 10 clams starting to open naturally. At this point, turn off the heat and immediately drain the cooked clams using a colander. Do not rinse the clams under cold water, as this will wash away their delicious flavor! If the boiling water contains any sediment, you can briefly rinse the clams in that water after removing them from the pot to ensure they are extra clean, but avoid rinsing in fresh water.
Step 9
Some clams may remain closed after boiling. To easily open these, insert the tip of a spoon into the small gap at the back hinge of the clam shell and gently twist. This should pop the shell open easily. Using a spoon is safer and more effective than using a knife or sharp object.
Step 10
While you can remove the clam meat entirely and mix it with the sauce, presenting them with one shell attached makes for a more visually appealing dish. This presentation also allows the clam to hold more of the delicious sauce. If you prefer, you can certainly remove all the clam meat and mix it in.
Step 11
Now, artfully spoon the prepared sauce over each clam. It’s best to add the sauce incrementally rather than all at once, allowing it to seep into the clam meat. If you are arranging multiple clams in a container, you can layer them and pour the sauce over each layer for even distribution. Using a small teaspoon or chopsticks makes this process easier and more precise.
Step 12
Your beautiful and delicious Kkomak-Muchim is ready! Enjoy the fresh, seasonal flavors of the sea.
Step 13
Although it requires a little effort, the resulting dish is both visually appealing and incredibly tasty. This kkomak-muchim is sure to be a hit!
