Korean Water Parsley Clam Stew
This jjigae pairs briny clams with aromatic water parsley (minari) for a clean, refreshing broth. Korean radish and zucchini lend natural sweetness, while a green chili and a touch of gochugaru add subtle heat without overwhelming the seafood flavor. The clams open up during simmering and release their juices into the light broth, making it an uncomplicated but flavorful soup to serve over rice.
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Instructions
- 1
Purge clams in salt water, rinse well, and slice radish and zucchini thinly.
- 2
Boil water with radish for 6 minutes to build a clean base.
- 3
Add clams and garlic; cook over medium-high until clams open.
- 4
Add zucchini, soup soy sauce, and chili flakes; cook 4 more minutes.
- 5
Lower heat, add minari and chili, simmer 1 minute, and serve immediately.
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