Korean White Chili Clam Stew
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Baekgochu bajirak jjigae is a clear Korean clam stew where manila clams and daikon radish supply all the broth depth without any additional stock.
Read more
Starting from cold water is essential: the gradual temperature rise draws the clams open slowly, pulling their briny, mineral-rich juices into the liquid and producing a more fully flavored broth than a quick boil would allow. The clams are purged first in salted water to remove all traces of sand, then placed in the cold pot together with cut daikon. As the water reaches a boil, the clams open and release their liquor into the surrounding liquid; any that remain closed after full boiling are discarded. Seasoning stays measured with minced garlic and guk-ganjang, while diagonally sliced red chili and cheongyang chili add both visual warmth and layered heat to the otherwise clear broth. Scallion is added only at the final moment to preserve its freshness and fragrance. The daikon contributes a cool, gentle sweetness that balances the clams natural salinity and fuses with the shellfish stock to build a broth of surprising complexity. The stew requires no anchovy, no kelp, and no premade stock: clams and radish alone generate the kind of depth that usually takes considerably more effort to achieve.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 350g clams in salted water for at least 1 hour to purge sand.
Scrub the shells against each other under running water, then discard any cracked or damaged clams before cooking.
- 2Prep
Cut 140g Korean radish into thin 3cm squares so it softens quickly and sweetens the broth.
Slice 40g green onion, half a red chili, and 1 Cheongyang chili diagonally into 0.5cm pieces.
- 3Control
Put 600ml cold water and the radish in a pot, then heat over medium heat.
Once it starts boiling, lower to gentle heat and simmer for 6 minutes until the radish begins turning slightly translucent.
- 4Control
Add the purged clams and 1 tablespoon minced garlic to the simmering pot.
Cook over medium heat for about 3 minutes, just until the shells open and release their briny liquid into the broth.
- 5Heat
Remove and discard any clams that remain closed after boiling.
Skim off the foam that rises to the surface so the clear broth stays clean and the clam flavor does not taste muddy.
- 6Finish
Season with 1 tablespoon soup soy sauce, then add the green onion and sliced chilies.
Simmer only 2 minutes more so their aroma stays fresh, check the broth is lightly seasoned, and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Manila clams started in cold water draw deep umami into baekgochu bajirak jjigae.
- Finish cue
- Once it starts boiling, lower to gentle heat and simmer for 6 minutes until the radish begins turning slightly translucent.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- Use white pepper instead of black to keep the broth aroma clean.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
29min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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