Shin Dong-min's Clam Tsukudani
A rich, savory side dish made by simmering the clam meat left after extracting broth with sesame oil, garlic, and a sweet-salty soy sauce, delivering an explosion of nuttiness perfect for rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the clam meat has already been used for broth and lost much of its saltiness and moisture, it should be thoroughly cooked down with the sauce to achieve the perfect seasoning.
- You can add thinly sliced, blanched root vegetables like jicama or potato to make a delightful mixed stew side dish.
- The seaweed and sesame salt help absorb residual moisture from the clams, preventing spoilage and enhancing umami richness.
Recommended for
- Those who don’t want to waste leftover clam meat after making broth and want to turn it into a tasty rice side dish.
- People looking to quickly prepare a salty, appetite-awakening side dish or a clean, satisfying sake snack in just 10 minutes.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Baek Jong-won's Clam Ramen
- Hong Shin-ae's Clam and Soft Tofu Stew
- Kim Dae-seok's Clam and Bean Sprout Salad
- Okjubu's Clam Steamed with Butter and Olive Oil
- Lee Yeon-bok's Bajirak Bokkeum
- Raymon Kim's Clam Bolognese Pasta
- Kim Dae-seok's Soju-Steamed Clams
- Baek Jong-won's Makgeolli Clam Stir-fry
- Aha Bujang's Clam Sundubu Jjigae
- Aha Bujang's Raw Fish Restaurant-Style Clam Soup
