Dongjuk-tang (Korean Surf Clam Broth)

Soak 600g of surf clams in a bowl of cold salt water for at least 20 minutes to purge all sand and grit.

Scrub the outer shells thoroughly with a stiff brush to remove any remaining debris or mud.

Slice 120g of Korean radish into thin, bite sized rectangles about 0.3cm thick to ensure they release sweetness quickly.

Remove the leaves from 40g water dropwort and cut them into even 4cm lengths.

Place 1000ml of water and the sliced radish in a large pot.

Bring to a boil over medium heat and simmer for 6 minutes until the water turns slightly translucent and the radish builds a sweet base.

Add the purged clams to the boiling pot and cook for 3 to 4 minutes.

Watch closely and reduce the heat the moment the shells pop open, as overcooking will make the delicate clam meat tight and tough.

Stir in 1 teaspoon of minced garlic and 1 tablespoon of soup soy sauce for depth.

Add one thinly sliced hot green chili pepper and simmer for one additional minute to infuse the broth with a mild heat.

Add the fresh water dropwort and adjust the final seasoning with a small pinch of salt.

Turn off the heat immediately to preserve the herbal aroma and discard any clams that remained tightly shut.