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239 recipes found.
Kim Dae-seok's Shepherd's Purse Doenjang Jjigae
A doenjang jjigae that enhances depth of flavor by sautéing doenjang in aromatic oil, then simmered with littleneck clams and shepherd's purse for a refreshing, springtime taste.
Sam Kim's Saengkeurim Jogaejjim
Fresh Manila clams and mussels combined with creamy heavy cream, this is a rich and savory steamed clam dish that can be made in just 10 minutes.
Maeil Matna Sundubu Jjigae
A spicy sundubu jjigae made by stir-frying a chili paste with scallion-infused oil, ground meat, and gochugaru, then simmering in clam broth.
Lee Yeon-bok's Seafood Jjamppong Ramen
Ramen that recreates the deep, rich, and hearty smoky flavor of a Chinese restaurant-style jjamppong, using abundant seafood and vegetables stir-fried to perfection.
Jung Ho-young's Clam Steamed with Alcohol
The ultimate appetizer featuring fresh clams thoroughly desalted and infused with the fragrant flavors of garlic, chili peppers, and water dropwort, simmered in a refreshing, spicy broth.
Sung Si-kyung's Beef and Clam Sundubu Jjigae
A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.
Aha Bujang's Authentic Nagasaki White Jjamppong
Nagasaki-style jjamppong with a deep, savory broth made from rich beef bone stock, stir-fried fresh seafood and vegetables for a smoky, umami-packed flavor
Kim Go-eun's Spring Welcome Dallae Doenjang Jjigae
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.
Ttukdak Hyung's Surf Clam Shabu-Shabu
A luxurious shabu-shabu where sweet surf clams are blanched for exactly 15 seconds in a clear, refreshing vegetable broth, then dipped in a zesty, special yuzu soy sauce.
Seungwoo Dad's Canned Clams Bibimbap
A super simple bibimbap made in just 5 minutes without fire, combining canned clams and green chili peppers with a savory sauce of soy sauce, perilla oil, and garlic.
Raymon Kim's Clam Bolognese Pasta
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.
This Man's Cook Dubu Jangajji
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