Korean White Chili Clam Stew
Quick answer
- Active time
- 29 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Red chili and Cheongyang chili, both sliced on the bias, go into this clear clam broth, but not until two minutes before the heat goes off.
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The base is just radish simmered in water, and the rest of the flavor comes from the juices the clams release as they open.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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