Korean Steamed Clams
Jogae-jjim is Korean steamed clams cooked with rice wine, garlic, green onion, and cheongyang chili over high heat. Properly purged clams open within minutes and release their natural juices into the pot, creating a clean, intensely savory seafood broth. The chili adds a background warmth without overpowering the shellfish, and minimal salt lets the clams' natural salinity and sweetness come through. The remaining broth is flavorful enough to serve as a base for noodles or porridge, so nothing goes to waste.
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Instructions
- 1
Purge clams in salted water for 1 hour.
- 2
Boil water with rice wine, garlic, and green onion in a pot.
- 3
Add clams, cover, and steam over high heat.
- 4
Once clams open, add chili and cook 2 more minutes.
- 5
Taste and finish with a small amount of salt if needed.
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