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Clams and Minced Pork Rice
Cooking Time﹕45 mins       Difficulty﹕★ ★ ☆ ☆ ☆
Ingredients
General
Minced pork 60g
Clams 10-15pcs
Rice 150g
Seasonings
Shallot 2pcs
Garlic 3 cloves
Vegetable oil 2-3 tablespoons
Korean chili flakes 1 teaspoon
Soy Sauce 2 teaspoons
Salt ½ teaspoon
Sugar ½ teaspoon
Sake 50ml
Butter 10g
Water A little
Spring Onion 1 bunch
Sesame 1 teaspoon
Method
  • Wash and soak the rice for 15-30 minutes.
  • Pour vegetable oil into a small pot. Saute chopped green onions and minced garlic over medium heat. Add minced pork and stir fry until done. Mix well with soy source, salt, sugar and Korean chili powder. After 1 minute, pour out and set aside.
  • Heat the same pot over medium-high heat and add clams. Pour in sake or white wine and cover with the lid. After the clams are fully opened, place them aside and let them cool. Remove the shells and reserve the clam juice.
  • Put the rice in a rice cooking pot. Fill water according to the scale and cover with the lid. Cook over small heat for 10 minutes until the steam and foam start to reduce.
  • Add in butter, minced pork, clams and clam juice. Mix them gently for 2-3 minutes. Turn off the fire and bake for 15 minutes. Sprinkle with chopped spring onion and sesame.
Tips
  • Washing several times to remove the starchy coating of rice to cook grainy rice and prevent burning of the pot.
  • Wok towing helps to heat the clams evenly.
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