Steamed Clams with Soju: A Savory and Refreshing Korean Delicacy
Simple Steamed Clams Recipe (Bajirak Suljjim) – Perfect for Camping
Elevate your autumn camping experience with this incredibly simple yet delicious Steamed Clams with Soju (Bajirak Suljjim)! It’s even easier than Gambas and makes for a fantastic, flavorful soup that will impress your friends and family. You can easily find pre-cleaned clams at most supermarkets, saving you the hassle of purging them yourself. If you’ve gathered your own clams near the coast, don’t worry – purging them is a breeze: just dissolve salt in water and create a dark environment to speed up the process.
Ingredients- 500g fresh clams
- 1 Korean green chili pepper (Cheongyang)
- 1 red chili pepper
- 6 cloves garlic
- 1 green onion
- 1 slice butter (approx. 10g)
- 100ml soju (or cooking wine)
- 1 bouillon cube (or dashi stock)
- Generous amount of olive oil
Cooking Instructions
Step 1
Place the clams in a wide bowl, ensuring they are fully submerged. Prepare a saltwater solution by dissolving about 30g of coarse sea salt per 1 liter of water. Pour this over the clams.
Step 2
Cover the bowl with a black plastic bag or dark cloth to block out light, which helps the clams purge sand. Placing a metal spoon in the water can also aid the purging process. Let them sit for about 2 to 3 hours. Afterward, remove the clams, rinse them thoroughly under cold running water to remove any remaining grit, and drain well.
Step 3
Heat a pan over medium heat and add a generous amount of olive oil. Add the slice of butter and let it melt, which will add a rich, savory depth to the dish.
Step 4
Thinly slice the garlic cloves. Add the sliced garlic to the pan with the olive oil and melted butter. Gently sauté the garlic until it becomes fragrant and infuses the oil with its flavor. This step is similar to making Gambas al Ajillo and builds a wonderful flavor base.
Step 5
Once the garlic is aromatic, add the purged clams to the pan. Pour in 100ml of soju (or your chosen cooking wine). Using leftover soju is perfectly fine, and rice wine (cheongju) or white wine are good alternatives. The alcohol helps to eliminate any fishy odor from the clams and enhances their natural sweetness.
Step 6
Add the bouillon cube (or dashi stock) and stir until dissolved. Continue to cook over medium heat, allowing the clams to open up. This gentle simmering allows the clams’ delicious umami to infuse into the broth.
Step 7
When most of the clams have opened, add the chopped green chili pepper, red chili pepper, and sliced green onion. These fresh aromatics will add a vibrant kick and freshness to the broth. To prevent excessive evaporation and allow flavors to meld, cover the pan with a lid and reduce the heat to low. Simmer for another 2 to 3 minutes. Avoid overcooking, as it can make the clams tough.
Step 8
Remove the lid and taste the broth. Adjust the seasoning with a pinch of salt if needed. Your delicious and invigorating Steamed Clams with Soju are now ready to be enjoyed!
