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Jogaetang (Institute of Traditional Korean Food) |
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.
Ingredients
● 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.
Tips
● Clams must be alive, then it will give good taste without fishy smell.
● Do not boil clams too long, or clam flesh may be tough and untasty.
(Adapted from the Institute of Traditional Korean Food)
