Korean Water Parsley Clam Stew
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Minari-bajirak-jjigae pairs the clean, briny broth of littleneck clams with the sharp, herbal fragrance of Korean water parsley.
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Korean radish and zucchini simmer in the base and contribute a gentle natural sweetness, while a whole cheongyang chili and a small measure of gochugaru add a crisp heat that does not overpower the delicate shellfish. The restrained use of chili powder keeps the broth clear and allows the clams' distinct umami to come through without interference. Clams must be thoroughly purged of sand before cooking - any residual grit will ruin the broth. Once the shells open, the clams should be eaten promptly as continued heat toughens the meat. Minari goes in only at the very end, just before the heat is turned off, to preserve its bright green color and volatile fragrance. With prep time dominated by clam purging, the active cooking takes under ten minutes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Purge 400g of clams thoroughly in salted water, then scrub and rinse the shells well.
This step matters because any remaining sand will cloud the broth and leave grit in each spoonful.
- 2Heat
Slice 150g of Korean radish and 100g of zucchini into thin 3cm squares so they cook quickly.
Cut the water parsley into 5cm lengths and prepare the green chili before the pot comes to a boil.
- 3Control
Put 800ml of water and the radish in a pot and bring it to a boil over high heat.
Lower to medium and simmer for 5 to 6 minutes, until the radish looks partly translucent.
- 4Control
Add the clams and 1 tablespoon of minced garlic, then cook over medium-high heat.
As soon as the shells start opening, avoid a hard boil and lower the heat so the clam meat stays tender.
- 5Control
Add the zucchini, 1 tablespoon of soup soy sauce, and 0.5 tablespoon of gochugaru.
Simmer over medium heat for 3 to 4 minutes, just until the zucchini softens and the broth stays clear.
- 6Finish
Reduce to low heat and add the water parsley and green chili.
Cook for only 1 minute, then turn off the heat while the water parsley is still bright and fragrant, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Minari-bajirak-jjigae balances a light touch of chili with clear, briny clam broth and the cooling fragrance of late-added water parsley.
- Finish cue
- As soon as the shells start opening, avoid a hard boil and lower the heat so the clam meat stays tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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