Ttukdak Hyung's Clam Pot Rice

• 1kg Korean clams
• 3-4 shiitake mushrooms
• 1 handful fresh water parsley (or chives)
• 2 cups soaked rice
• 2 tbsp butter
• 1 tbsp minced garlic
• 2 tbsp white wine (or cooking wine)
• Pinch of salt
• 0.5 tbsp red pepper flakes
• 0.5 tbsp anchovy sauce
• 1 tbsp perilla oil
• Generous amount of sesame seeds

Recipe 🍳

Cooking tips 💡

• Clams generally have few impurities, but soaking them in saltwater for at least 30 minutes, covered with a black bag, is the surest way to prevent gritty sand from ruining your dish.
• The milky broth released from the clams is a natural umami seasoning, so do not discard it. Use it as the cooking liquid for the rice to infuse every grain with deep flavor.
• The most crucial step in cooking pot rice is the 10-minute steaming period after turning off the heat. Opening the lid prematurely can cause the rice to become unevenly cooked or undercooked, so patience is key.

Recommended for 🙋

• ⭐Those who want to taste a premium, nutritious dish infused with the deep, refreshing, and rich umami of fresh seasonal clams, instead of a harsh, salty dipping sauce.
• ⭐Those preparing an impressive-looking, high-class dish with a rich clam flavor for special occasions like housewarmings, holidays, or parents' birthdays to entertain loved ones.