Clear Broth with Clams Jogae-tang

This is a mild, comforting soup that’s on the table in no time. Korean soybean paste gives the broth a rich flavor, but you can also leave it out if you prefer a clear, light soup.

Method

Scrub the clams clean under cold running water to remove any dirt and sand. Discard any that remain open when you give them a firm tap.

Put the clams and 1.2 liters of water in a pan, cover the pan and bring the water to a boil. Skim the cooking liquid, reduce the heat and simmer the clams gently for 5 minutes, until they open. Add the spring onion, garlic, soybean paste and chili pepper. Taste and season the soup with salt if necessary (it will probably already be salty enough thanks to the clams and soybean paste). Bring the soup briefly back to a boil just before serving, remove the pan from the heat and serve the soup immediately. Serve with cooked rice.

Also read our book review of Our Korean Kitchen.

Our Korean Kitchen
Jordan Bourke & Rejina Pyo
€ 24.99
Karakter Publishers

Image: Our Korean Kitchen