Korean Bajirak Miyeok Jjigae (Clam Seaweed Stew)
Bajirak miyeok jjigae is a Korean stew combining manila clams and soaked seaweed, layering shellfish umami with the mineral depth of sea vegetables. Clams start in cold water with radish, which adds a cool sweetness to the broth that balances the clams' natural saltiness as the temperature climbs. Once the shells open, rice wine removes any briny off-notes, and the stew is seasoned with soup soy sauce and minced garlic. The seaweed, soaked and cut into bite-sized pieces, must enter the pot only in the last five minutes; longer cooking turns it tough and unpleasantly slippery. Diagonally sliced scallion added at the end releases a fresh aroma across the surface of the stew. The iodine-rich character of the seaweed and the briny depth of the clams belong to the same marine family yet occupy different flavor registers, creating a broth with compound depth. Any clams that remain closed after cooking must be removed to prevent grit from contaminating the finished stew.
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Instructions
- 1
Purge clams in salted water, then rinse thoroughly.
- 2
Cut soaked seaweed into bite-size pieces and thinly slice radish.
- 3
Boil water with radish for 6 minutes to create a clean base flavor.
- 4
Add clams and rice wine, cooking until the shells open.
- 5
Add seaweed, garlic, and soup soy sauce, then simmer 4 minutes.
- 6
Add green onion, bring to a brief boil, then turn off heat.
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