How to make clam ssamjang. Rice stealer!
"When have you ever had a bad taste?" "Have you ever had a bad taste?" I don't seem to use the expression, "I have a bad taste." I eat well when the time comes, so I eat well even if I'm sick. When the time comes, I have to eat, but if I don't, my gentle personality can suddenly change? (Get sensitive.) Today, I made clam ssamjang that was delicious when I made it and didn't have an appetite. It's always delicious when you make it! It's easy to make. It doesn't make a special seasoning, and even beginners can make it easily. I only need soybean paste and red pepper paste as basic ingredients, but I made it with other vegetables. Then I'll tell you how to make clam ssamjang right now.
4 serving
Within 30 minutes
동주키친
Ingredients
  • Manila clam
    200g
  • onion
    1/2ea
  • Young squash
    1ea
  • Shiitake mushroom
    2ea
  • Soybean paste
    4T
  • red pepper paste
    2T
  • perilla oil
    2T
  • crushed garlic
    1T
  • Sesame
    1T
  • Water
    1cup
Video
Cooking Steps
STEP 1/6
Prepare onions by cutting them at 0.5x0.5cm intervals.
STEP 2/6
Cut zucchini into 0.5x0.5cm intervals.
STEP 3/6
Prepare shiitake mushrooms by cutting them at 0.5x0.5cm intervals.
STEP 4/6
Put 2T of perilla oil in a preheated pan and stir-fry onion, zucchini, shiitake mushrooms, clams, and 1T of minced garlic.
STEP 5/6
When onions, zucchini, shiitake mushrooms, clams, and minced garlic are cooked properly, add 1 cup of water, 4T of soybean paste, and 2T of red pepper paste and boil while stirring.
STEP 6/6
When the soup is in its own state, sprinkle 1T of roasted sesame seeds to complete the clam ssamjang.
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