Korean Bajirak Miyeok Jjigae (Clam Seaweed Stew)
Purge the clams in salted water under a dark cover for at least 2 hours. Simmer the radish in 750 ml water for 6 minutes, add the clams with 1 tbsp rice wine and cook until the shells open, discarding any that stay firmly closed. Add the seaweed after that and simmer it for 4 minutes, since it turns tough once it has cooked for more than 5 minutes in total.
Quick answer
- Active time
- 34 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Clams and seaweed go into a base broth of simmered radish, and with no meat in the pot, the clams carry the flavor.
Read more
Their briny savoriness and the sea smell of the miyeok layer up in the same pot.
Ingredients
Instructions
- 1
Soak 300g of manila clams in salted water for at least 2 hours with a dark cover to purge grit, then scrub shells against each other and rinse thoroughly under running water.
- 2
Squeeze water from 80g of soaked seaweed and cut into 3cm lengths, then slice 100g of radish into thin 2cm squares to ensure its sweet flavor infuses the broth effectively.
- 3
Combine 750ml of cold water and the sliced radish in a pot, then bring to a boil over high heat and simmer for 6 minutes until the radish releases its refreshing sweetness.
- 4
Add clams and pour in 1 tablespoon of rice wine as the pot boils to eliminate fishy odors, cooking until shells open completely while discarding any clams that remain firmly closed.
- 5
Stir in seaweed, 1 teaspoon of minced garlic, and 1 tablespoon of soup soy sauce, then simmer for 4 minutes, ensuring seaweed cooks for no more than 5 minutes total to prevent toughness.
- 6
Add diagonally sliced green onions and boil briefly to release their fresh aroma across the surface, then immediately turn off the heat to preserve the delicate texture of the seaweed and clams.
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