Korean Hard Clam Radish Stew
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The broth here comes from a generous 700 g of hard clams.
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Thick slabs of tofu go in only after the clams open and simmer for five minutes, long enough to soak up the clam juices that come out again when you bite. The shells bring their own salt; soup soy sauce is kept light.
Ingredients
Instructions
- 1
Soak 700g hard clams in lightly salted water for 20 minutes to purge sand.
Rinse under cold running water, rubbing the shells against each other until the surfaces feel clean and free of grit.
- 2
Cut 350g Korean radish into thin 2cm squares, and slice 250g firm tofu into large 1cm thick pieces.
Diagonally slice the green chili, half red chili, and one green onion stalk into 0.5cm pieces.
- 3
Put 900ml water and the sliced radish in a pot over medium-high heat.
Once it boils, keep it bubbling for about 10 minutes, until the radish turns partly translucent and the broth tastes lightly sweet.
- 4
Season lightly with 1.5 tablespoons soup soy sauce, then add the cleaned clams.
- 5
Cook over medium heat until the shells open, keeping the boil steady so the broth stays clear rather than cloudy.
- 6
When the clams open, stir in 1 tablespoon minced garlic and boil for 1 more minute so the sharp raw smell cooks off.
Remove any clam that stays closed to keep the stew clean.
- 7
Add the tofu pieces and simmer for 5 minutes so they absorb the clam broth without breaking.
- 8
Finish with the sliced chilies and green onion for 1 minute, then taste before serving while the broth is hot.
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