Spring Greens and Clams Salad
Spring Delight: A Refreshing and Chewy Salad with Spring Greens and Clams
We’ve tossed plump, juicy ‘Pikkomak’ (large ark clams) with crisp spring greens for a delightfully chewy and refreshing dish. This vibrant spring vegetable salad is perfect as a side dish or a light meal.
Main Ingredients- 1kg Pikkomak (large ark clams)
- 1 head Spring Cabbage (Bomdong)
Seasoning- 1 Tbsp Fish Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Ginger Extract
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Seeds
- 1 Tbsp Fish Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Ginger Extract
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Seeds
Cooking Instructions
Step 1
Thoroughly wash the large Pikkomak clams several times. Place them in a black plastic bag with coarse salt and seal it. Let them purge (de-grit) in the refrigerator for 1-2 hours to remove any sand or impurities.
Step 2
Now, let’s cook the clams. Fill a pot with plenty of water and bring it to a boil. Once small bubbles start to appear, carefully add the purged clams. Stir them gently in one direction to prevent their shells from opening too wide while cooking.
Step 3
As soon as the clam shells begin to slightly open, immediately turn off the heat. Be careful not to overcook them, as they can become tough.
Step 4
Rinse the cooked clams under cold water and let them cool slightly. Carefully remove the meat from the shells. If the clams are very large, cut them in half to make them easier to eat. (The clam meat is nice and plump for a satisfying bite!)
Step 5
Separate the spring cabbage leaves one by one and wash them thoroughly under running water. After washing, drain the leaves by placing them in a colander or using a salad spinner to remove excess water. Ensuring the leaves are well-drained will help the dressing adhere better.
Step 6
Let’s make the delicious seasoning! In a bowl, combine 1 Tbsp fish sauce, 1.5 Tbsp gochugaru, 1 Tbsp plum extract, 1 Tbsp ginger extract, 1/2 Tbsp minced garlic, and 1/2 Tbsp sesame seeds. Mix everything well until evenly combined. The ginger extract adds a pleasant spicy and sweet note.
Step 7
In a large bowl, place the prepared spring cabbage. Add about two-thirds of the seasoning and gently toss to coat the leaves, allowing the flavors to meld. (Be gentle to avoid bruising the cabbage.) Once the cabbage is lightly coated, add the prepared clams and the remaining seasoning. Mix everything together carefully to ensure the clams don’t break.
Step 8
Your refreshing and chewy Spring Greens and Clams Salad is ready! Enjoy this healthy and visually appealing spring dish on your table.
