Main ingredients
yellow bird clamsnapa cabbage heart (young cabbage)mung bean sproutsbok choyenoki mushroomssoup soy saucedoenjangdried kelpJin-ganjangmirimwasabigang-doenjangchogochujang
Kim Dae-seok's Yellow Bird Clam Shabu-Shabu
A summer shabu-shabu where yellow bird clams are briefly blanched for 15–20 seconds in a kelp, soup soy sauce, and doenjang broth, then served with vegetables and prepared sauces.
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not rub the yellow bird clams vigorously; wash them gently in salt water to avoid damaging the flesh.
- Overcooking makes the clams tough, so add them to the boiling broth and remove within 15–20 seconds.
- Instead of adding all at once, blanch in small batches to maintain a chewy texture until the end.
Recommended for
- Those looking for a shabu-shabu that highlights the chewy texture of seasonal clams.
- Those needing a clean seafood main dish to serve to guests.
- Those who want to enjoy a variety of flavors with soy-wasabi sauce, gang-doenjang, and chogochujang.
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