Main ingredients 🥩
clamsChinese cabbagegreen oniongingergarlicgreen chili pepperVietnamese chili pepperblack bean sauceseafood sauce
Yeo Kyung-rae's Black Bean Clam Stir-Fry
An intense flavor that surpasses traditional steamed clams! A savory explosion of clams stir-fried with black bean sauce and aromatic vegetables.
🙋 Recommended for
- ⭐ Those seeking a highly addictive, unique clam dish beyond the usual steamed clams
- ⭐ People looking for the ultimate late-night home bar snack that pairs perfectly with beer or baijiu
Ingredients needed 🛒2 servings
- clams or mussels 400g
- Chinese cabbage 2 bunches
- green onion 1 stalk
- garlic 5 cloves
- ginger 1 piece
- green chili pepper 1
- Vietnamese chili pepper 5
- black bean sauce 1 tablespoon
- seafood sauce 1/2 teaspoon
- oyster sauce 1/2 teaspoon
- sugar a pinch
- pepper a pinch
- cooking wine 2 tablespoons
Recipe 🍳
- Slice green onion and green chili pepper diagonally, mince garlic, and slice ginger thinly.
- Blanch the clams in boiling water until their shells slightly open, then immediately drain and dry.
- Heat oil in a pan and stir-fry Vietnamese chili peppers until their spicy aroma rises.
- Add prepared green onion, garlic, ginger, and green chili pepper, then mix in black bean sauce and seafood sauce, stirring until fragrant.
- Add the blanched clams and Chinese cabbage, then stir-fry rapidly over high heat with cooking wine, oyster sauce, sugar, and pepper to finish.
- Prepare green onion, garlic, ginger, and chilies appropriately.
- Blanch clams briefly in boiling water and drain immediately.
- Stir-fry Vietnamese chili and aromatic vegetables in a pan, then add black bean sauce and seafood sauce.
- Add clams and Chinese cabbage, season with sauce, and stir-fry quickly over high heat.
Cooking tips 💡
- Do not overcook clams in boiling water, as they become tough and shrink; remove them as soon as their shells begin to open for a tender texture.
- Black bean sauce varies in saltiness across brands, so start with a small amount and adjust seasoning gradually.
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