Korean Hard Clam Radish Stew
Quick answer
Sweet radish broth meets briny hard clams in this clean, deeply flavored Korean stew that needs no stock -- just clams, radish, and 35 minutes.
What makes this special
- Sweet radish and briny hard clams layer clean flavors in baekhap mu jjigae.
- Radish simmered 10 minutes first lays a sweet base before clams go in
- Tofu absorbs the clam broth and holds the umami inside each piece
Key ingredients
Core cooking flow
- 1 Soak 700g hard clams in lightly salted water for 20 minutes to purge sand.
- 2 Cut 350g Korean radish into thin 2cm squares, and slice 250g firm tofu into large 1cm thick pieces.
- 3 Put 900ml water and the sliced radish in a pot over medium-high heat.
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, building 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 simultaneously clean and complex. Seasoning is kept minimal with soup soy sauce, and minced garlic is added only after the clams open so it cooks through without remaining sharp and 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 liquid. Any clams that fail to open must be removed immediately to keep the broth free of grit. The stew demonstrates how two primary ingredients, clams and radish, can produce a layered, satisfying broth without anchovy or kelp stock. The cool, lingering aftertaste of the clams is a hallmark of this particular combination.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Control
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.
- 4Control
Season lightly with 1.5 tablespoons soup soy sauce, then add the cleaned clams.
Cook over medium heat until the shells open, keeping the boil steady so the broth stays clear rather than cloudy.
- 5Heat
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.
- 6Finish
Add the tofu pieces and simmer for 5 minutes so they absorb the clam broth without breaking.
Finish with the sliced chilies and green onion for 1 minute, then taste before serving while the broth is hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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