#PaikJongWon #StirfriedClams #Homemade
Clams are in season. Do you enjoy stir-fried clams with your drinks?
We’ll show you the basic version as well as other versions using makgeolli and Cheongju!

=============================

Stir-fried clams

[Ingredients]

* Basic version

Clam 500g
Sichuan peppers
green onion ½ cup (40g)
Garlic 4 cloves (30g)
cooking oil 1/3 cup (40g)

* Using makgeolli

Clam 500g
Makgeolli 1 cup (180g)
Sichuan peppers
cooking oil 1/3 cup (40g)
Garlic 4 cloves (30g)
Butter 2 tbsp (20g)
Fine salt
Green onion

* Using Cheongju

Clam 500g
Cheongju 1 cup (180g)
Sichuan peppers
cooking oil 1/3 cup (40g)
Garlic 4 cloves (30g)

* Sauce
brown sugar 1/3 tbsp (3g)
Vinegar 2 tbsp (20g)
Dark soy sauce



[Directions]

* Basic version

1. Clean the sand out of clams in saltwater.
2. Remove the tip of garlic and coarsely chop. Finely chop the green onion.
3. Add cooking oil to a deep pan and stir-fry the garlic and Sichuan peppers.
4. Once the garlic is cooked golden, add clams and cover the pan.
5. When the clams start to open, uncover, and add the green onion to finish.

* Using makgeolli

1. Clean the sand out of clams in saltwater.
2. Remove the tip of garlic and coarsely chop. Finely chop the green onion.
3. Add cooking oil to a deep pan and stir-fry the garlic and Sichuan peppers.
4. Once the garlic is cooked golden, add clams and makgeolli and cover the pan.
5. When the clams start to open, add butter and keep cooking.
6. Taste it when the clams are cooked and season with salt if needed.
7. Add the chopped green onion to finish.

* Using Cheongju

1. Clean the sand out of clams in saltwater.
2. Remove the tip of garlic and coarsely chop. Finely chop the green onion.
3. Add cooking oil to a deep pan and stir-fry the garlic and Sichuan peppers.
4. Once the garlic is cooked golden, add clams and Cheongju and cover the pan.
5. When the clams start to open, turn off the heat to finish.