Korean Young Radish Clam Soup

After purging 500 g manila clams in salted water, rub the shells together under running water.

Discard any cracked clams or ones that stay open when tapped, so sand and off flavors do not cloud the soup.

Trim the root ends from 220 g young radish greens and cut them into 4 cm lengths.

Thinly slice 120 g Korean radish so it softens quickly and releases gentle sweetness into the broth.

Put 1300 ml water and the sliced radish in a pot and bring it to a boil over high heat.

Once boiling, lower to medium heat and cook about 6 minutes, until the radish edges look slightly translucent.

Add the clams and 1 tablespoon minced garlic and bring to a boil.

As soon as most clams open, lower to medium-low, and discard any that remain closed at the end of cooking.

Skim off excess foam with a spoon if the broth looks cloudy.

Stir in 1.5 tablespoons soup soy sauce first, then taste before adding more salt because the clams already bring briny seasoning.

Add the young radish greens and sliced Cheongyang chili, then simmer only 3 minutes.

The greens should turn brighter and stay lightly crisp. Add the 0.4 teaspoon salt in portions, stopping when the broth tastes clean and balanced.