Jogaetang recipe (Korean clam soup)
Monday, Apr 11, 2011
Jogaetang is a soup made by boiling whole clams after they have been soaked to expel sediment. Jogaetang has a light, refreshing taste.
It is enjoyed after drinking alcohol because clams are high in taurine which is believed to protect the liver.
(Adapted from the Institute of Traditional Korean Food)
- 300g short necked clam, 3 cups water, 2 tsp salt
- 20g small green onion
- 1/2 ea red pepper
- 6 cups water
- 1 clove garlic
- 2 tsp salt
- 1. Wash and clean the clam's shell, put in the salt water for 3 hours for the clams spit out watery sediment.
- 2. Trim and wash the garlic, mince finely.
- 3. Cut the small green onion into 3cm-long.
- 4. Shred the red pepper into 3cm-long and 0.3 cm-wide/thick.
- 5. Put the short necked clams and water into the pot, heat it up for 7 min. on high heat. When it boils, lower the heat to medium, boil it for another 5 min.
- 6. When the clams open the shell, add small green onion, red pepper and minced garlic, season with salt, bring it to a boil.
- 1. Clams must be alive, then it will give good taste without fishy smell.
- 2. Do not boil clams too long, or clam flesh may be tough and untasty.