Seasoned Clams with Vinegar Sauce recipe - ingredients, nutrition and when to eat it
Blanched clams are tossed with cucumber and water parsley in a sweet-and-sour dressing.
Blanched clams are tossed with cucumber and water parsley in a sweet-and-sour dressing. The chewy clams and crisp vegetables make a lovely side dish for a spring meal or a casual drink with friends.
Seafood · 20 minutes to cook
Nutrition (per 268.5g serving): 158.8 kcal · protein 15.5g · carbohydrate 18.3g · fat 2g · sodium 839.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Clams can turn tough if boiled too long, so take them out as soon as they’re cooked.
Tips: Toss the cucumber and water parsley just before serving to keep them crisp.
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Ingredients (1 serving)
- Clam meat — 100 g
- Cucumber — 0.5 pc
- Minari (Korean water parsley) — 0.5 handful
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp