Making steamed clams spicy. It's good for side dishes!!
Steamed clams are popular, so I made steamed clams spicy like steamed monkfish.
2 serving
Within 20 minutes
밥순이네
Ingredients
  • Manila clam
    400g
  • oyster mushroom
    2handful
  • King oyster mushroom
    1ea
  • onion
    1/2ea
  • leek
    1/2ea
  • Red pepper powder
    3T
  • cooking wine
    1T
  • crushed garlic
    1T
  • salted anchovies
    1T
  • potato starch
    1T
Video
Cooking Steps
STEP 1/9
Wash clams with 1T of thick salt in 1C of water, which is the concentration of seawater, so that the shell does not break.
(These days, the clams sold at the mart are clean because they have a bit of sea persimmon
Just in case there's redness, I made it perfect.)
STEP 2/9
Add red pepper powder, cooking wine, ground garlic, anchovy sauce, and starch to make the sauce, and let it ripen while trimming vegetables.
If the sauce is dry, add a little water to make the sauce.
STEP 3/9
Cut the bottom of the mushrooms and cut them thickly.
The mushrooms were clean, so I only dusted them off, but if you're worried, rinse them with water before putting them in the pot.
STEP 4/9
Shred onions.
STEP 5/9
Chop the green onions, please.
STEP 6/9
Remove oyster mushrooms and set them apart.
STEP 7/9
Boil 100ml of water, mushrooms, onions, and clams in a pot.
Water comes out from vegetables, so add just a little and boil it.
STEP 8/9
When it boils, add the sauce and toss well until thickened.
STEP 9/9
When it's thick, add green onions to complete.
Wash clams with light salt water and cover them with black plastic bags to get rid of them. It ripens with starch in the seasoning, so there is no need to make it separately and there is less chance of failure.
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