Winter is perfect time to try new soups and stews. And while many chefs are familiar with New England and Manhattan Chowders as well as oyster stews, few know Asian shellfish stews.
Less known is Jogaetang, a rich and savory clam stew beloved in Korea.
JOGAETANG KOREAN CLAM STEW
- 2 pounds Taylor Manila Clams
- 5 ounces Korean Radish (or Daikon), sliced thinly: 1 inch x 1 inch x 1/8 inch thick
- 1 Small Onion (about ¾ cup), sliced
- 2 Garlic Cloves, minced
- 5 Large Dried Anchovies, guts and heads removed
- 1 Green Chili Pepper, chopped
- 1 Green Onion, chopped
- A Pinch of Ground Black Pepper
- 1 Teaspoon Sesame Oil
- Cooked Rice
- In a bowl, stir 1 tablespoon salt into 4 cups of water.
- Add the clams and cover.
- Keep in the fridge for at least 2 hours.
- Strain the clams and rinse and drain in cold water a couple of times.
- Strain again.
- Put the radish, onion, garlic, and dried anchovies in a shallow pan or pot.
- Add 3 cups of water.
- Cover and cook for 20 minutes over medium high heat until the radish looks translucent.
- The broth looks slightly amber in color.
- Discard the anchovies.
- Add the clams and cover. Cook until all the clams start opening.
- Open the lid and move opened clams to the top of the soup, and unopened to the bottom so that unopened clams get cooked in the hot broth.
- Ladle some broth from bottom to top to keep everything well-seasoned.
- When the all clams are opened, sprinkle the chopped green chili pepper and green onion.
- Remove from the heat and add some ground black pepper and sesame oil.
- Serve with rice.