Chop the green chili finely and add it to boiling water.
Place 1kg of thoroughly cleaned clams into boiling water and add 1/2 cup of soju (paper cup measure, 90ml) to open the clams. Cook until they fully open.
Remove any beard and mud clinging to the clam shells, then separate the shell from the meat. Chop the clam meat finely with scissors.
Do not discard the clam broth—set it aside separately.
In a pan, heat 1 tablespoon of vegetable oil, then add 1 tablespoon of soybean paste, 1 tablespoon of red pepper powder, and 1 stalk of scallion (white part only). Sauté over low heat to create the seasoning base.
Add the chopped clam meat, one bowl of rice, and the reserved clam broth to the pan and bring to a boil.
Garnish with a handful of green onions and one egg yolk to finish.
Boil clams with soju, remove the meat, and chop finely.
Sauté vegetable oil, soybean paste, red pepper powder, and scallion in a pan to make the seasoning base.
Add chopped clam meat, rice, and broth, then boil. Finish by topping with green onions and egg yolk.
Cooking tips 💡
Cook clams until their shells fully open, then carefully remove the meat and thoroughly clean any beard or mud attached to the shells for a cleaner, more refined flavor.
Recommended for 🙋
⭐Those seeking a nutritious, filling porridge to satisfy their stomach.
⭐People who love the refreshing taste of clams combined with the rich, savory flavor of soybean paste.
⭐Individuals who prefer soft, comforting meals for breakfast or as a hangover remedy.
Striker Chef's Perilla Oil Mussel Cold Pasta
A rich and savory cold pasta flavored with concentrated mussel stock from wine reduction and nutty perilla oil, bursting with umami.