I love clams. This is the first time I made a dish like this. This dish is a bit salty because of the Gochujang (Korean hot pepper paste). It will be good to have a glass of water on the side.
Stuffs You'll Need:
· 18-22 clams
· 3 slices of ginger
· 3 cloves of garlic
· 2 red chili peppers
· 2 tbs Gochujang (Korean hot pepper paste)
· 3 tbs canola oil
· 1 tbs cooking wine
· 1 teaspoon soy sauce
· 1 teaspoon sugar
· 1 teaspoon chicken powder
Directions
1. Soak your clams for 20 minutes in fresh water just before cooking.
2. Mince ginger and garlic, and cut red chili pepper to small pieces.
3. Heat up the pan then put in canola oil.
4. Put in minced ginger and garlic and cook until garlic turn golden.
5. Put Gochujang in the pan and mix it with ginger and garlic, then put in clams.
6. Wait for some clams to open, then put in cooking wine, soy sauce, sugar and chicken powder.
7. When most clams opened, you can take the pan off the cook top and place the clams in a plate (Some clams won’t open. They were “Dead on Arrival” as they say on TV. Since you can never know why they died, it’s best to discard these closed clams).
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