Yeo Kyung-rae Black Bean Sauce Perilla Leaf Clam Stir-Fry
A Chinese-style clam stir-fry enhanced with fragrant perilla leaves and spicy hojicha oil, layered with deep-flavored black bean sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not overcook the clams during blanching, or the meat will become tough and lose their natural juice—remove them as soon as the shells begin to open.
- Leftover sauce pairs wonderfully with udon noodles or pasta, transforming this dish into a delicious Chinese-style clam pasta.
Recommended for
- Those who want to recreate the taste of clams stir-fried at Southeast Asian night markets or upscale Chinese restaurants at home.
- People looking for a clean, unique appetizer to enjoy with wine or beer.
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