Making salted clams. From ripening to seasoned with fresh clam m
Since it's clam season these days, I made salted seafood that can be left as fresh clam meat.
4 serving
Within 20 minutes
사계절밥상
Ingredients
  • Manila clam
    300g
  • a thick salt
    100g
  • Soju
    1cup
  • Scallions
    3ea
  • Cheongyang red pepper
    1ea
  • fish sauce
    1T
  • Cheongju
    2T
  • Red pepper powder
    2T
  • ginger extract
    1T
  • crushed garlic
    2T
  • Sesame
  • Sesame oil
  • MSG
    little
Video
Cooking Steps
STEP 1/6
Shake the clams in light salt water to wash and drain.
STEP 2/6
Mix the drained clam meat with 70% salt and soju, and cover the remaining 30% on the clam meat and ripen it in the kimchi refrigerator for more than 3 weeks.
STEP 3/6
If you season the salted fish right away, it's too salty to eat, so rinse it 2-3 times to remove the saltyness.
STEP 4/6
Chop the salted clam radish chives and cheongyang peppers.
STEP 5/6
Put fish sauce, cheongju, red pepper powder, ginger syrup, and ground garlic in a bowl, make a sauce, and then season with salted clam meat.
*If you don't have ginger syrup, use liver ginger and oligosaccharide
I'd like a little bit by bit.
STEP 6/6
When the clam meat is seasoned, finish with chives, cheongyang peppers, sesame seeds, and sesame oil.
Salted clams can smell fishy if you don't do it right, so make sure to put soju or refined rice wine and salt together. Wash salted seafood 2 to 3 times and season it with seasoning.
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