Baek Jong-won's Makgeolli Clam Stir-fry
A unique clam stew-stir-fry with rich, savory depth achieved by stir-frying clams in generous garlic oil, then adding makgeolli and butter for a luxurious, aromatic finish.
Ingredients needed 2 servings
Recipe
Cooking tips
- To prevent shells from cracking, keep the pan covered until clams open—this steams them gently using trapped moisture.
- Substitute makgeolli with soju or white wine for a cleaner, more refreshing traditional clam stew.
- For maximum flavor, use real butter rather than margarine or processed butter.
- Avoid using pre-minced garlic as it burns easily; always use whole garlic, coarsely chopped, to preserve the full garlic oil aroma.
Recommended for
- Those who want to experience the unique and unusual combination of makgeolli and butter.
- Home cooks looking to make a premium izakaya-style snack with minimal effort.
- Fans of clams who enjoy enhancing their natural fresh umami with a rich, creamy finish.
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