Korean Water Parsley, Clam & Garlic Stir-fry

Quick answer

Total time: 29 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
clam meat	220	g
water parsley (minari)	120	g
sliced garlic	25	g
red chili	1	ea
rice wine	1	tbsp
soup soy sauce	1	tbsp
salt	0.2	tsp
black pepper	0.1	tsp
sesame oil	1	tsp
neutral oil	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Control

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.
3

Heat

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.
4

Prep

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Minari-bajirak-maneul-bokkeum pairs fresh water parsley with briny clams and toasted garlic oil.
Finish cue: Stop while the stems look glossy and bend slightly but still feel crisp, instead of letting them collapse.
Avoid this: Clam meat turns rubbery if overcooked, so keep cooking brief.