Main Ingredients

Clams 500g

5 cloves of garlic

1 chili pepper

1 small handful of kimbap

2 tablespoons of cooking oil

1 tablespoon of sriracha

Slightly Spicy Flavors

Sautéing Technique

Minutes Consumption

Simple Difficulty

Steps for stir-frying clams

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1

Select clams, choose those with tongues spitting out, and those that close their shells when touched by the hand; go home and keep them in fresh water, with a few drops of oil in the water to let the clams spit out their mud and sand.

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2

Take out the clams and drain them.

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3

Pop the garlic and peel it, and mince it; wash the chili peppers and chop them.

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4

Golden Bok Choy washed.

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5

Put the oil in the pot, heat the oil, bring the oil temperature rise under the garlic and chili.

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6

Saute the sriracha sauce on medium heat to bring out the flavor.

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7

Stir fry the sriracha sauce.

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8

Turn up the heat and add the clams.

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9

Stir-fry them with the ingredients and cover.

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10

Simmer for 2-3 minutes to allow the clams to open their shells.

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11

Add the kimbap and toss to coat.

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12

Take off the heat and serve in containers.