Korean Garlic Chive & Clam Stir-fry
Quick answer
Clams purged in salt water are steamed with rice wine until their shells open, then stir-fried with garlic chives, soy sauce, and oyster sauce.
What makes this special
- Hard-shell clams steamed in rice wine release juices that season fresh garlic chives.
- Steaming with cheongju quickly opens clams while their juice forms the base sauce
- Garlic chives need only 40 seconds at the end to hold bright green color and aroma
Key ingredients
Core cooking flow
- 1 Soak 500 g of surf clams in 3% salted water for 20 minutes to purge sand, th...
- 2 Cut 120 g of chives into 5 cm lengths, slice 5 garlic cloves thin, and seed...
- 3 Heat 1 tablespoon of cooking oil in a pan over medium heat, add garlic and r...
Clams purged in salt water are steamed with rice wine until their shells open, then stir-fried with garlic chives, soy sauce, and oyster sauce. Rice wine strips away briny off-notes while amplifying the clean oceanic umami, and the liquid the clams release as they open provides a built-in sauce that needs no extra seasoning. Garlic chives go in during the last 40 seconds only; longer exposure to heat wilts them into a stringy mass and disperses their aroma. Sliced red chili contributes more visual contrast than actual heat, and a final drizzle of sesame oil rounds out the overall character. Any clam that fails to open after steaming should be discarded. The dish suits both a drinking table alongside soju and a dinner spread as a protein-rich rice side.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
Cut 120 g of chives into 5 cm lengths, slice 5 garlic cloves thin, and seed and slice 1 red chili into rounds.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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