Korean Water Parsley, Clam & Garlic Stir-fry

Cut the minari into 5 cm pieces and separate the stems from the leaves.

Thinly slice the red chili, and keep the 220 g clam meat close to the stove so it can go in quickly.

Add 1 tablespoon neutral oil to the pan and warm it over low heat.

Add 25 g sliced garlic and cook for about 3 minutes, stirring often, until the edges turn pale golden without browning too fast.

Raise the heat to medium, then add the clam meat and 1 tablespoon rice wine.

Stir-fry for only about 90 seconds, just until steam rises and the briny smell softens, so the clams stay plump.

Add the minari stems and sliced red chili, then toss quickly for 40 seconds to 1 minute.

Stop while the stems look glossy and bend slightly but still feel crisp, instead of letting them collapse.

Season with 1 tablespoon soup soy sauce, 0.2 teaspoon salt, and 0.1 teaspoon black pepper, then toss until evenly coated.

If the pan looks dry, lower the heat so the garlic does not scorch.

Just before turning off the heat, add the minari leaves and 1 teaspoon sesame oil, then toss for only 20 seconds.

Plate immediately while the leaves are barely wilted and the clams still feel springy.