Korean Garlic Chive & Clam Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The liquor the hard clams release as they open is the base of the sauce here; no stock goes in.
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A little soy and oyster sauce is added, and the chives are cooked only until they wilt, so they are still bright green on the plate.
Ingredients
Instructions
- 1
Soak 500 g of surf clams in 3% salted water for 20 minutes to purge sand, then scrub the shells together under running water.
Clean purging is essential for the dish to taste good.
- 2
Cut 120 g of chives into 5 cm lengths, slice 5 garlic cloves thin, and seed and slice 1 red chili into rounds.
- 3
Heat 1 tablespoon of cooking oil in a pan over medium heat, add garlic and red chili, and stir-fry for 40 seconds to infuse the oil with their aroma.
- 4
Add the clams and 1 tablespoon of rice wine, cover with a lid, and steam over medium-high heat for 2 minutes.
The rice wine vapor removes fishy odor and helps the shells open quickly.
- 5
Once the shells open, add 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce, then stir-fry over high heat for 1 minute to reduce the liquid slightly.
- 6
Add chives and stir-fry briskly over high heat for just 40 seconds.
Because chives release water if overcooked, turn off the heat immediately after 40 seconds, drizzle with 1 teaspoon of sesame oil, and serve.
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