Korean Water Parsley Clam Stew
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Only half a tablespoon of gochugaru goes in.
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The broth stays clear and tastes mostly of clams. Minari and a Cheongyang chili are added after the heat is turned down and cook for just a minute. With the clams purged ahead of time, the cooking itself takes about ten minutes.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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