Korean White Chili Clam Stew
Baekgochu bajirak jjigae is a clear Korean clam stew where manila clams and daikon radish provide all the broth flavor without additional stock. The clams are purged thoroughly in salted water, then placed in cold water with the radish and brought to a boil. As the water heats, the clams open and release their liquor into the broth; any that remain closed are discarded. Seasoning stays light with minced garlic and guk-ganjang, while diagonally sliced red chili and cheongyang chili add color and layered heat. Scallion goes in at the end for freshness. The radish contributes a cool sweetness that melds with the briny clam liquor, producing a broth that tastes more complex than its simple ingredient list suggests. White chili peppers (baekgochu), milder than standard green ones, lend a soft peppery fragrance rather than sharp heat. The stew's strength is its restraint: clams and radish alone generate the depth that many stews need stock packets to achieve.
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Instructions
- 1
Purge clams in salted water, then rinse well.
- 2
Slice radish into thin squares and diagonally slice scallion and chilies.
- 3
Boil water with radish for 6 minutes to build sweetness.
- 4
Add clams and garlic; cook until shells open.
- 5
Season with soup soy sauce, add scallion and chilies, and simmer 2 minutes.
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