Prepare the ingredients. When I ate it in Hong Kong, there were bell peppers and paprika in it. It had onions in it. And I prepared Cheongyang red pepper to make it spicy. Cut onions and paprika into similar sizes. Most of them can be cut into the same size as clams. Slice the hot pepper thinly.

Stir-fry chili oil, green onions, and minced garlic in a heated pan. The chili oil is made by yourself, so you can use the chili oil sold on the market. If you don't have it, you can just put red pepper powder in the cooking oil and stir-fry it together.

And stir-fry the prepared ingredients. Please put the clams in last.

Add the clams that you washed while rubbing. Please stir-fry it together. Stir-fry the clams until they are cooked and open. You can open your mouth quickly on high heat in three to four minutes.

Here, the seasoning is made with Chinese soy sauce. Chinese soy sauce is rich in color but not salty. It's savory and a little sweet.
The Hong Kong soy sauce that the food fighter mentioned when Jongwon Baek went to Hong Kong is Chinese soy sauce. The color is very strong and there's a little bit of a thick feeling, but it's not salty.

The clams are all open. Even the seasoning is seeping in. You can turn off the heat and sprinkle a little bit of sesame oil.

I'm done with stir-fried clams with soy sauce. Lastly, sprinkle sesame seeds. That's it.