Clam Meat Stir-fry with Doenjang (Korean Fermented Soybean Paste)
Fermentation & PicklingIngredients
- 200g of clam meat.
- 150g of commercially available doenjang (approximately 5 heaping tablespoons).
- 1/4 of an onion.
- 20cm green onions.
- 2 green chili peppers.
- 1 red chili pepper.
- 1 tablespoon of cooking oil.
- 1/3 cup of water.
- 1 tablespoon of minced garlic.
- 1/2 teaspoon of sugar.
- 1 tablespoon of gochugaru (finely chopped).
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Chop the onion finely, thinly slice the green onions, and halve and finely chop the chili peppers.
Heat one tablespoon of cooking oil in a pan over medium heat. Add the chopped onion and sauté for about a minute, until it begins to caramelize.
Reduce the heat slightly and add 150g of doenjang (Korean fermented soybean paste). Stir-fry with the onions for about 2 minutes until well combined.
Add 200g of cleaned clam meat and lightly coat it with doenjang (Korean fermented soybean paste).
Add 1/3 cup of water, 1 tablespoon of minced garlic, and the chopped green onions and chili peppers.
Turn the gas slightly higher, then add 1/2 teaspoon of sugar and 1 tablespoon of gochugaru (Korean chili powder). Stir well to combine and cook.
Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of black sesame seeds before serving.
Spread it out on a wide plate and let it cool completely before transferring it to a container for side dishes (banchan).