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Grilled clams with sweet doenjang vinaigrette
Serves 2–4 AS PART OF A SHARING PLATTER Starters and mains
Ingredients
- 1kg clams, cleaned and purged in heavily salted water if necessary
- 1 lime, halved
For the dressing
- 2tbsp cider vinegar
- 2tbsp mirin
- 11/2 tbsp doenjang (Korean fermented bean paste)
- 1tbsp perilla oil
- 1tbsp soy sauce
- 1tsp golden granulated sugar
- 1tsp gochugaru (Korean chilli flakes)
- 1/2tsp freshly cracked black pepper
- 1/2 mild long red chilli, finely
- chopped
- 2 garlic cloves, minced
- 1tsp grated ginger root
- 2 spring onions, thinly sliced
Method
Combine all the ingredients for the dressing with 4tbsp water in a bowl and set aside.
Preheat the oven grill to high and put a grill-safe baking tray in the oven to heat.
Carefully remove the hot tray from the oven and arrange the clams on it as evenly as possible, discarding any that remain open when tapped. Grill on high for around 5-7 minutes until the shells open and the flesh is cooked through. Discard any that remain closed.
Meanwhile char the lime halves on a hot griddle pan. Transfer the shellfish to a large sharing platter, strain the juices collected at the bottom of the grill pan through a fine sieve and pour this over. Pour the dressing over, then squeeze the grilled lime halves over the top to serve.
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