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232 recipes found.

A rich and deeply flavored Bolognese pasta made using pre-shelled clams, eliminating the need for soaking. The broth is simmered with white wine and olive oil, while some clam meat is finely chopped to cling thickly to the noodles for a more intense umami experience.

A delicious, sweet-salty side dish made by pouring a rich, savory soy sauce marinade over grilled tofu with perilla oil and dried clams, perfect as a rice thief

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.

A spicy and savory stir-fried clam dish made with fresh clams and oyster sauce, ready in just 5 minutes.

Packed with potatoes and simmered thoroughly, then blended with two types of doenjang for deep flavor, finished with fresh dallae and clam for a refreshing touch—Kim Go-eun's homestyle doenjang jjigae.

A one-pan Vongole pasta where pasta is cooked together with clam broth in the same pan without boiling it separately, allowing you to enjoy the rich broth and savory flavor.

A cold pasta combining the rich broth from clams steamed in wine with fragrant basil pesto and popping flying fish roe.

A simplified dorm-room version of Chinese-style clam stir-fry, simmered in a fragrant garlic and chili oil for a quick and easy dish.

A refreshing summer delicacy featuring chewy clams tossed in a spicy jjamppang sauce base, served over chilled broth with ice cubes.

A spicy and refreshing seafood jjamppong made by stir-frying onion and chili powder in a rich mussel-infused seafood broth

A hearty, soupy pasta with a unique texture from deep-fried spaghetti noodles and a spicy tomato broth, perfect for a hangover.

A rich and refreshing soondubu jjigae made with pork belly to create homemade gochujang oil paste, enhanced with clams for a depth of flavor surpassing even professional restaurants.