Bulgogi Hand Shucked Clams are paired with white rice, kimchi, chilled sesame shitake mushrooms, fresh bean sprouts, and wilted spinach then topped with a fried egg for a fresh take on a Korean favorite.
Marinade clams in bulgogi sauce for 4-6 hours then remove from marinade, reserving excess marinade.
Sauté clams over medium-high heat in oil for 5-7 minutes until cooked through and most of the liquid as evaporated then chill.
In another pan, sauté bean sprouts in sesame oil for 2 minutes until wilted, season with a pint of salt, then chill.
Heat the same pan to medium-high heat then add spinach and immediately followed with clam juice, then stir constantly until spinach is wilted, about 1 minute, then chill.
Sauté shiitake mushrooms over high heat in canola oil with 1 Tbsp. reserved marinade until caramelized, about 5-7 minutes, then chill.
Arrange four bowls with ½ cup white rice in each. Around the white rice, place clams, bamboo shoots, spinach, and kimchi so that each ingredient is separate.
Top each bowl with a fried egg and garnish with scallions and soy sauce to taste if desired.
Yield: 4 Servings