Korean Grilled Hard Clams with Doenjang Sauce
Baekhap doenjang gui is a Korean grilled clam dish where hard clams are topped with doenjang sauce and cooked over direct flame or in an oven. The clams are purged in salt water for at least three hours, then shucked to leave the meat on one half shell. A sauce of doenjang mixed with minced garlic, cheongyang chili, and sesame oil is spread thinly on each clam; too much doenjang overwhelms the natural brininess of the shellfish. Over high direct heat for three to four minutes, the doenjang surface chars slightly, developing a roasted, caramelized aroma while the clam meat contracts and its juices concentrate. Finely chopped scallion scattered on top provides a green visual contrast. The critical timing indicator is when the liquid pooled in the shell begins to bubble; at that point the clams should come off the heat immediately, because further cooking toughens the meat. The dish layers two kinds of salinity, the ocean salt of the clam and the fermented salt of the doenjang, into a single intense bite.
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Instructions
- 1
Purge clams in salted water for 1 hour, then scrub shells clean.
- 2
Mix doenjang, soy sauce, garlic, and water into a thick sauce.
- 3
Grill clams over high heat until shells open.
- 4
Top opened clams with small amounts of sauce and grill 1-2 minutes more.
- 5
Finish with chopped chili, scallion, and a light drizzle of sesame oil.
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