Korean Water Parsley, Clam & Garlic Stir-fry
Minari-bajirak-maneul-bokkeum starts by slowly toasting garlic slices in oil over low heat until they turn golden and mellow, coaxing out a sweet, nutty fragrance that becomes the aromatic backbone of the entire dish. As the garlic cooks gently, its sharp pungency fades and the infused oil absorbs its full flavor. Clam meat goes in next with a splash of rice wine and cooks for just about 90 seconds at higher heat, long enough to eliminate any fishiness while keeping the flesh plump and springy. Water parsley stems are added with a measure of soup soy sauce and, if desired, sliced red chili, and their crunch is preserved by not overcooking. The delicate parsley leaves join only in the final 20 seconds before the heat is turned off so they barely wilt, contributing their distinctive grassy aroma without losing it entirely to the heat. A few drops of sesame oil finish the dish. The result brings together three distinct textures and flavors in a single pan: the sweet depth of the toasted garlic oil, the clean ocean salinity of the clams, and the fresh herbal brightness of the minari.
Adjust Servings
Instructions
- 1
Cut minari into 5 cm pieces and separate stems from leaves.
- 2
Gently fry sliced garlic in oil over low heat until lightly golden.
- 3
Add clam meat and rice wine, stir-frying over medium heat for 1.5 minutes.
- 4
Add minari stems and red chili, then season with soy sauce, salt, and pepper.
- 5
Right before turning off heat, add minari leaves and sesame oil, tossing for 20 seconds.
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Goes Well With
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