Korean Clams with Soy Garlic Sauce
I wish clams are cheap where I live. I love seafood. Seafood is very common and popular in Korea – and it is so easy to get them and so cheap. And that’s something that I really miss about Korea.
Clams (Jogae in Korean) are really cheap in Korea. My mom used to make these all the time when I was growing up. They are perfect with a bowl of steamed rice. Whenever my mom made these, I’d always go straight to them. The mixture of the sauce and green onions and garlic is my favorite.
These little clams are so good, with soy sauce and a little bit of Korean chili flakes. So it’s got a little kick but not too bad at all.
The sauce is chunky mixed with green onions, garlic, chili peppers, etc. I’m definitely using this sauce for other things too, like in stirfry or something.
- 24 clams
- For the sauce:
- 3 tablespoons soy sauce
- ½ tablespoons Korean gochugaru (chili pepper flakes)
- 1 tablespoon sake (rice wine), optional
- 1 tablespoon honey
- 1 green onion, chopped
- ½ serano chili pepper, seeded, chopped
- ½ red chili pepper, seeded, chopped
- ½ tablespoon dark sesame oil
- ½ tablespoon sesame seeds
- Fill a large bowl with 1 teaspoon salt and soak the clam in it for 30 minutes.
- Meanwhile, combine all sauce ingredients in a bowl, stirring.
- Steam the clams until the shells open.
- Snap off the empty side of the shells.
- Place a spoonful of the sauce onto each shell (the ones with clams on them) and serve with rice.