Korean Steamed Clams with Soju
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bajirak sul jjim is a Korean drinking snack of baby clams steamed open in soju with garlic and butter, producing a savory broth suited for dipping bread or cooking noodles afterward.
Read more
The alcohol in soju evaporates quickly, steaming the clams open while stripping away any fishy odor, and leaving a faint grain-spirit aroma in the liquid. Butter is added after the shells open so it emulsifies with the released clam juice to form a rich, cohesive sauce; adding it from the start causes the fat to separate and float on top. Generous sliced garlic steams alongside the clams, losing its raw bite while retaining a mellow fragrance that builds depth in the sauce. Diagonally cut cheongyang chili adds a sharp heat accent to the salty, buttery liquid. Scallion is scattered on top at the end for a fresh finish. White wine can replace soju, adding acidity and a different aromatic character, but soju's clean grain note pairs more naturally with clams in a Korean context. Bajirak - short-neck clams - are smaller and sweeter than other Korean clams, making them well suited for quick steaming, and frozen clams release sufficient broth to make the dish work. Cooking thin wheat noodles in the remaining liquid after the clams are eaten makes an excellent final course.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 700 g clams in mild salt water for 20 minutes, then scrub the shells against each other under cold running water.
Discard any cracked clams or clams with an off smell before cooking.
- 2Finish
Slice 1 hot green chili on the diagonal and cut 0.5 scallion for finishing.
Keep 20 g butter aside for later, because adding it after the clams open helps it blend into the clam juices.
- 3Control
Put the clams, 1 tablespoon minced garlic, 80 ml soju, and 200 ml water in a pot.
Bring to a strong boil uncovered for about 1 minute so the sharp alcohol aroma can cook off.
- 4Control
Cover the pot and steam over medium-high heat for 4 to 5 minutes.
When most shells open and the broth turns cloudy, shake the pot gently so the clams heat evenly without overcooking.
- 5Step
Lower the heat to medium and add the 20 g butter.
Spoon the hot broth over the clams and swirl the pot until the butter melts into the liquid instead of floating as separate oil.
- 6Finish
Add the sliced hot green chili and scallion, then simmer for just 1 more minute.
Discard any clams that remain closed after cooking, and serve the clams hot with the broth.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Quick-steamed baby clams in Bajirak sul jjim release a savory broth infused with garlic and soju.
- Finish cue
- Add the sliced hot green chili and scallion, then simmer for just 1 more minute.
- Avoid this
- Discard any clams that remain closed after cooking and do not eat them.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- White wine can replace soju for a different aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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