Spicy Steamed Clams
Spicy Steamed Clams Made Like Monkfish Stew: Perfect as a Snack or Side Dish!
Building on the popular trend of ‘vongole jjim’ (steamed clams in broth), I’ve created a spicy version of steamed clams, similar to monkfish stew, which is excellent as a drinking snack. It’s a dish packed with flavor and a delightful kick.
Main Ingredients- 400g fresh clams
- 2 handfuls of oyster mushrooms
- 1 king oyster mushroom
- 1/2 onion
- 1/2 green onion
Seasoning- 3 Tbsp spicy gochugaru (Korean chili flakes)
- 1 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp cornstarch
- 3 Tbsp spicy gochugaru (Korean chili flakes)
- 1 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce
- 1 Tbsp cornstarch
Cooking Instructions
Step 1
First, let’s prepare the clams. In a bowl, combine 1 cup (approx. 200ml) of water with 1 Tbsp of coarse sea salt. Gently scrub the clams without breaking their shells. While many clams sold at markets are pre-purged, I’ve done an extra purification step to ensure there’s no grit, just in case.
Step 2
While the clams are purifying, let’s make the delicious seasoning sauce. In a separate bowl, mix 3 Tbsp of spicy gochugaru, 1 Tbsp of rice wine, 1 Tbsp of minced garlic, 1 Tbsp of fish sauce, and 1 Tbsp of cornstarch. If the sauce seems too thick, add a tiny bit of water to reach your desired consistency. Letting the sauce rest while you prepare the vegetables will allow the flavors to meld beautifully.
Step 3
Now, let’s prep the mushrooms and vegetables. Trim the base of the king oyster mushroom, then slice it in half lengthwise, followed by thick crosswise cuts. Even if the mushrooms look clean, it’s a good idea to give them a quick rinse under water before adding them to the pot, just to remove any dust. Make sure to drain them well if you rinse them.
Step 4
Slice the onion into thick strips. Cutting them this way helps them retain a pleasant texture and release their sweetness when cooked.
Step 5
Chop the green onion into bite-sized pieces. This will be added at the end for a fresh, aromatic finish.
Step 6
Separate the oyster mushrooms into individual pieces. If they are too long, you can cut them in half.
Step 7
Now, let’s start steaming. In a pot, add 100ml of water, the prepared king oyster mushrooms, the sliced onion, and the purified clams. Use only a small amount of water, as the vegetables will release their own moisture, preventing the sauce from becoming too watery.
Step 8
Once the mixture begins to boil, add the prepared seasoning sauce. Stir gently to ensure the sauce coats the clams and vegetables evenly, and continue to cook, stirring occasionally, until the sauce thickens and the clams have opened. Cook over medium heat to prevent burning.
Step 9
When the sauce has thickened and all the clams are open, stir in the chopped green onion. A quick mix, and your delicious spicy steamed clams are ready! Serve immediately while hot for the best flavor.
