Korean Clam Stir-Fry (Manila Clams with Butter, Garlic and Chili)
Bajirak bokkeum is a Korean clam stir-fry where purged manila clams are cooked quickly over high heat with butter, garlic, and cheongyang chili. Rice wine goes in first and the lid is closed so the alcohol steam helps the clams open rapidly while neutralizing any briny off-notes. Once the shells open, butter is added and emulsifies with the released clam juices, forming a naturally salty, rich sauce without any additional effort. Generous sliced garlic infuses the butter sauce with depth, and the cheongyang chili cuts through the richness with its sharp heat. A small amount of soy sauce adjusts the seasoning, kept restrained because the clams carry their own salinity. Scallion is tossed in at the very end for a final layer of aroma before the pan comes off the heat. Total cooking time stays under three to four minutes to prevent the clam meat from shrinking and toughening. The remaining sauce in the pan is intensely flavored and pairs exceptionally well with bread for soaking up every last drop.
Adjust Servings
Instructions
- 1
Soak clams in salted water for 2 hours to purge sand.
- 2
Melt butter in pan and sauté garlic.
- 3
Add clams and rice wine, cover and steam 3 minutes.
- 4
Once shells open, add soy sauce, onion, chili and toss.
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