Korean Garlic Scape Clam Stir-fry
Maneuljjong-jogae-bokkeum is a Korean stir-fry of clam meat and garlic scapes tossed quickly over high heat with soy sauce, oyster sauce, and minced garlic. The clams contribute a briny, oceanic depth that pairs with the salty-sweet seasoning, while the garlic scapes - cut into 4 cm pieces and barely cooked - retain their firm, snappy bite. Diagonally sliced red chili adds a gentle warmth without overwhelming the seafood flavor. The dish cooks in under ten minutes, relying on speed and high heat to keep the clams soft and the scapes crunchy.
Adjust Servings
Instructions
- 1
Cut garlic scapes into 4 cm pieces and slice red chili diagonally.
- 2
Rinse clam meat quickly in salted water and drain well.
- 3
Heat oil and stir-fry minced garlic for 20 seconds.
- 4
Add garlic scapes and stir-fry 3 minutes over medium-high heat.
- 5
Add clam meat, soy sauce, and oyster sauce, then toss quickly for 2 minutes.
- 6
Add red chili and pepper, then stir-fry 30 seconds to finish.
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