Applause Home Party Menu Clams Bibim Sujebi & Perilla Bean Paste
I made a clam bibim sujebi with a lot of clams, a seasonal seafood in April. I heard that soybean paste makes up for the lack of vegetable protein in clams. I made perilla soybean paste sauce with the best combination of clams and put it in the clam bibim sujebi, and it tastes very good. I recommend it as a home party menu with good nutrition and taste and easy to make.
2 serving
Within 60 minutes
하이디랑
Ingredients
  • Manila clam
    400g
  • Flour
    200g
  • a young leaf vegetable
    50g
  • Red pepper
    1ea
  • Salt
    2TS
  • Vinegar
    2TS
  • Soybean paste
    1TS
  • perilla oil
    2TS
  • perilla powder
    2TS
  • plum extract
    4TS
  • citron syrup
    1TS
  • a connoisseur
    1ts
  • Scallions
    1TS
  • Manila clam
    5TS
  • Water
    80ml
  • Cooking oil
    2TS
  • Salt
    1/2ts
Video
Cooking Steps
STEP 1/13
I prepared 400g of clams.
STEP 2/13
1. Pick out the broken clams and throw them away. 2. Wash the clams so that clean water comes out while rubbing them together. 3. Put 2 tablespoons of salt in cold water. 4. Add a baguette and a spoon. If you put in a spoon of iron, the clams don't like iron, so they're better at sea persimmons.
STEP 3/13
Close the lid and leave the clams in the refrigerator for about two hours.
STEP 4/13
1. I prepared 200g of flour. 2. Add 2 tablespoons of cooking oil and 0.5 tablespoons of salt. 3~4. Add water little by little and mix it with a spoon.
STEP 5/13
Then knead the dough with your hands. You don't have to do it for too long. Place dough in a sanitary bag and rest in the refrigerator for 30 minutes.
STEP 6/13
1. When the water boils over high heat, add the clams.
2. Turn off the heat as soon as the clamshell opens.
3. Remove the rising foam.
4. Remove the clams.
STEP 7/13
Cool clams take out the kernel.
STEP 8/13
Wash the young leaf vegetables in 2 tablespoons of vinegar, rinse them three times, and drain them on a strainer tray.
STEP 9/13
1 tablespoon of soybean paste, 2 tablespoon of perilla powder, 2 tablespoon of perilla oil, 4 tablespoon of plum syrup, 1 tablespoon of citron syrup, 1 tablespoon of lotus root, 1 tablespoon of chopped green onion, 5 tablespoon of clam broth, and mixed well to make perilla soybean paste sauce.
STEP 10/13
The fermented dough is very soft and sticky.
STEP 11/13
1~2. Put 1.5L of water in a pot over high heat and when it boils, tear the dough thinly and boil for 5 minutes. 3-4. Remove sujebi, rinse in cold water, and drain on a strainer tray.
STEP 12/13
1~2. Mix sujebi, clam meat, and horizontal red pepper in the perilla soybean paste sauce. 3~4. Add young leaf vegetables and mix them lightly to complete.
STEP 13/13
Chewy sujebi, clams, crunchy young leaf vegetables, and fresh sweet and small perilla soybean paste sauce are very good. It is rich in taste and nutrition, so it would be good for a home party menu or brunch menu.
If you put a spoon together when you peel clams, it will be better.
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