Clam kimchi with Korean radish.
Mixing & Dressing⏱ 40min👥 4 servings
Ingredients
- Clam paste, 300g.
- Half a cup of soju (for cleaning).
- 2 green chili peppers.
- 5 cloves of garlic.
- 2 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of sugar.
- * Soy sauce (or soup soy sauce): 1/3 teaspoon.
- 1 tablespoon of black sesame seeds.
- 1 tablespoon of sesame oil (additional amount recommended when serving).
Instructions
1
Rinse the clams thoroughly in water a couple of times to remove any impurities.
2
Pour half a cup of soju (Korean distilled spirit) over the ingredients, soak for 5 minutes to remove any unwanted odors, then drain in a sieve and let sit for 30 minutes to remove excess moisture.
3
Slice the green chili peppers diagonally and thinly slice the garlic into slivers.
4
After draining the excess liquid from the fermented clams, add gochugaru (Korean chili powder), sugar, soy sauce, and sesame seeds. Then, using a spoon, gently mix everything together.
5
Add sesame oil to the Jeon just before serving.