Korean Hard Clam Radish Stew
Sweet radish broth meets briny hard clams in this clean, deeply flavored Korean stew that needs no stock -- just clams, radish, and 35 minutes. The radish goes into the pot first and boils for ten minutes to release its natural sweetness, which forms the foundation of the broth before the clams are added. Once the clams open, their concentrated marine flavor layers over the radish sweetness, creating a broth that is both clean and deeply flavored. Seasoning is kept minimal with soup soy sauce and minced garlic, added after the clams open so the garlic cooks through without remaining raw. Thick-cut firm tofu absorbs the surrounding broth, acting as a sponge for the clam umami. Diagonally sliced cheongyang and red chilies go in last, contributing a mild heat and visual contrast to the pale broth. Any clams that fail to open must be removed to keep the liquid free of grit. The stew demonstrates how two primary ingredients, clams and radish, can produce a complex broth without relying on anchovy or kelp stock.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse well.
- 2
Slice radish thinly, cube tofu, and diagonally slice chilies and green onion.
- 3
Boil water with radish over medium-high heat for 10 minutes to release sweetness.
- 4
Add soup soy sauce and garlic, then cook clams until they open.
- 5
Add tofu and simmer 5 minutes, then finish with chilies and green onion for 1 minute.
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