Tender and Flavorful Clam Salad (Kkomak Muchim)
Mastering ‘Sumine Banchan’ Style Clam Salad & Clam Bibimbap Recipe
Discover the exquisite taste of ‘Sumine Banchan’s’ signature clam salad (Kkomak Muchim) and clam bibimbap, made with fresh, seasonal clams. The delightful chewiness of the clams, combined with crisp vegetables and a savory-sweet spicy sauce, creates a truly irresistible dish that will have you reaching for more rice. Let’s dive into this exceptional recipe that’s sure to awaken your appetite!
Main Ingredients- 1kg fresh cockles (Kkomak)
- 3/4 cucumber
- 50g prepared chives
- 70g fragrant crown daisy (Minari)
- 3 scallions (approx. 15g)
Clam Salad Seasoning- 1/2 Tbsp fish sauce (Kkanari Aekjeot)
- 1/2 Tbsp soy sauce (less than 1 Tbsp)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- A pinch of toasted sesame seeds (adjust to taste)
- 1/2 Tbsp fish sauce (Kkanari Aekjeot)
- 1/2 Tbsp soy sauce (less than 1 Tbsp)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- A pinch of toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
First, rinse the clams thoroughly under running water to remove any dirt. Add 1-2 tablespoons of coarse salt and rub the clams against each other vigorously to scrub off any impurities from their shells.
Step 2
After scrubbing, rinse the clams again under running water. Add a little more coarse salt, cover with a black plastic bag or lid, and let them purge (haegam) in a cool place for about 1 hour. Once purged, rinse them clean in cold water.
Step 3
Wash the 3/4 cucumber and cut it in half lengthwise. Then, slice it into thin, half-moon shapes about 3mm thick. Cutting them into pretty half-moons will enhance their texture.
Step 4
Wash the 70g of fragrant crown daisy (minari) under running water, pat it dry, and cut it into approximately 2cm lengths.
Step 5
Trim and wash the 3 scallions, then cut them into about 2cm lengths. The slight pungency of the scallions will add depth to the clam salad.
Step 6
For added color, cut one red chili and one green chili in half lengthwise, remove the seeds, and slice them into thin half-moons, about 3mm thick, similar to the cucumber. (Optional)
Step 7
Cut the prepared 50g of chives into approximately 2cm lengths. The fresh aroma of chives complements the clams beautifully.
Step 8
Boil a generous amount of water in a pot with a pinch of coarse salt. Once boiling, add the purged clams. As soon as the clams start to open their shells, remove them immediately to prevent them from becoming tough and rubbery (this usually takes about 5-7 minutes). Drain the cooked clams in a colander, let them cool slightly, then carefully remove the meat from the shells.
Step 9
Now, let’s make the delicious seasoning! In a bowl, combine 1 Tbsp gochujang, 2/3 Tbsp gochugaru, 1/2 Tbsp fish sauce, 1/2 Tbsp soy sauce (or less than 1 Tbsp), 1/2 Tbsp minced garlic, and a pinch of toasted sesame seeds. Mix well.
Step 10
In a large bowl, add the sliced cucumber, scallions, chives, and (optional) chilies. Pour the prepared seasoning over the vegetables and gently toss to ensure everything is evenly coated. Avoid mixing the crown daisy at this stage.
Step 11
Finally, add the shelled clam meat and the chopped crown daisy. Gently toss everything together, being careful not to break the clam meat, until well combined. Your mouth-watering clam salad is now ready!
Step 12
To make clam bibimbap, place two bowls of warm rice, add 1 Tbsp gochujang and 1 Tbsp sesame oil, mix well, then top generously with the prepared clam salad and mix everything together for a truly delicious meal.
