Clam Gochujang Braise
gochujang Korean chili paste braised dish for 2 servings made with manila clam 200g. Guides from cooking ingredient Preparation to cooking and seasoning adjustments in order.
Ingredients
How to cook
- Prepare manila clam with 200g of edible meat. Check that Skin or peel is not mixed in and store it cold, taking it out right before cooking.
- Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
- Put onion and manila clam into cooking pot and pour in the seasoning sauce.
- When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
- Heat shellfish until the flesh becomes opaque and firm all the way through. Do not leave it raw.
- Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.
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