Aha Bujang's King Clam Steam
A king clam wine steam deepened with the aroma of garlic and kkwarigochu, plus wine, fermented sand lance sauce, and chicken stock for rich umami
Ingredients needed 2 servings
Recipe
Cooking tips
- Live clams have their own salinity, so adjust the amount of water while tasting the broth.
- If clams are boiled too long, the meat becomes tough and shrinks, so turn off the heat as soon as they open.
- It is better to add the white wine in portions rather than all at once to cook off the alcohol aroma.
Recommended for
- Those looking for a refreshing and deep-flavored seafood drinking snack.
- Those who want to make an impressive one-dish meal with simple ingredients.
- Those who enjoy the pungent aroma of garlic and kkwarigochu.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Spicy Steamed Clams
- Okjubu's Clam Steamed with Butter and Olive Oil
- Jung Ho-young's Clam Steamed with Alcohol
- Kim Dae-seok's Soju-Steamed Clams
- Aha Bujang's Clam Mulhoe
- Yeo Kyung-ok's Easy Clam Stir-Fry at Home
- This Man's Cook Clam Chive Pancake
- Kim Ho-yoon's Clam and Scallion Pancake
- Baek Jong-won's Makgeolli Clam Stir-fry
- Jang Ho-jun's Manila Clam Sake-Steamed Squid Ramen
