Korean Steamed Clams
Quick answer
Jogae-jjim is Korean steamed clams cooked with rice wine, garlic, green onion, and cheongyang chili over high heat in a covered pot.
What makes this special
- Jogae-jjim relies on saltwater purging to yield a clear, grit-free broth from natural clam juices.
- 1-hour saltwater purging is what keeps the resulting broth clear and clean
- Clam juices released as shells open self-generate a clear seafood stock
Key ingredients
Core cooking flow
- 1 Soak 1000 g mixed clams in salted water for 30 minutes to purge sand.
- 2 Slice 80 g green onion and 2 hot green chilies diagonally into 0.5 cm pieces.
- 3 Pour 300 ml water and 2 tbsp rice wine into a pot, add the garlic, and set it over high heat.
Jogae-jjim is Korean steamed clams cooked with rice wine, garlic, green onion, and cheongyang chili over high heat in a covered pot. Properly purged clams open within minutes and release their natural juices into the pot, creating a clean, intensely savory seafood broth without any added stock. The chili adds a background warmth without overpowering the shellfish, and minimal salt lets the clams' natural salinity and sweetness come through unobstructed. Removing the clams from heat as soon as they open keeps the meat plump and tender rather than chewy and shrunken. The remaining broth is flavorful enough to serve as a base for noodles or porridge, so nothing goes to waste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 1000 g mixed clams in salted water for 30 minutes to purge sand.
Scrub the shell seams with a brush, then rinse until the water runs clear and no grit remains.
- 2Prep
Slice 80 g green onion and 2 hot green chilies diagonally into 0.5 cm pieces.
Keep 6 garlic cloves whole so they perfume the steaming liquid gradually without making the broth harsh.
- 3Control
Pour 300 ml water and 2 tbsp rice wine into a pot, add the garlic, and set it over high heat.
When it boils vigorously and the alcohol smell softens, the pot is ready for the clams.
- 4Control
Add the cleaned clams, cover the pot tightly, and steam over high heat for 4 to 5 minutes.
Avoid lifting the lid often, and watch for strong steam and shells beginning to open.
- 5Heat
When most shells have opened, scatter the green onion and chilies over the clams and steam for only 30 seconds more.
Turn off the heat right away, because overcooking makes the meat shrink and toughen.
- 6Finish
Taste the broth before seasoning, then add the 0.5 tsp salt gradually rather than all at once.
Discard any clams that stay closed after cooking, and serve the opened clams hot with the broth.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Pickled Taro Stems
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