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  • Hi everybody

  • Do you know what it is inside?

  • we are going to make delicious stew today

  • delicious Korean style clam stew!

  • it's called Jogaetang. Let's open!

  • Marylanf clams. Hard shell Maryland clams.

  • The size is not too small not to big. Less than 2 inch.

  • this is a perfectly size for jogaetang.

  • And this is one kilo more than 2 pounds

  • First when you bring the clams

  • and wash. Rinse in cold water in scrub a little bit

  • and then after that salty water around four cups

  • water and one tablespoon salt and mix this

  • and then soak this at least 2 hours.

  • These clams are soaked overnight actually so you can soak overnight at least two hours.

  • I will show you.

  • These guys spit out all mud and sand.

  • See? Can you see that? Throw away.

  • This is so clean!

  • And peel this.

  • Thinly slice.

  • This radish makes broth really tasty and sweet.

  • Small onion.

  • 2 large garlic cloves.

  • 5 large dried anchovies.

  • Remove heads. And then press down with 2 fingers.

  • And then inside, innards.

  • Remove this.

  • 20 minutes after

  • we are going to take out all dried anchovies.

  • Radish is a little translucent, it's cooked.

  • And the soup,

  • The broth is an amber color, so tasty.

  • so we take out dried anchovies

  • let's add clam

  • Cover this until the clams open. We just keep boiling

  • So meanwhile we need to add the green chili pepper

  • green chili pepper adds a really good flavor. So I always use green chili pepper

  • And this is green onion.

  • All this green stuff we are going to add

  • just before serving.

  • Clams started opening.

  • We didn't use any salt here.

  • Because these clams saltiness coming out. So we don't need any salt.

  • All clams are open now. And then one more minute I'll keep boiling.

  • Turn off.

  • Ground black pepper and what else?

  • Sesame oil, one teaspoon.

  • Oh my!

  • To eat this I made rice. And this is "mitbanchan." Mitbanchan is side dishes

  • that you can keep in the refrigerator for a while.

  • And then kimchi. Just only a couple of days ago I made this kimchi.

  • Looks so good!

  • After taking kimchi always press down like this. This juice, kimchi juice.

  • Put it back.

  • Remember? This is gochu-jangajji?

  • Pickle.

  • So this is my jogaetang. Clam stew.

  • Kimchi, gochu-jangajji: pickled green chili pepper

  • and this is beans, braised beans. And also jangjorim, salty beef.

  • This side dishes are always kept in the refrigerator,

  • so easy when you make this one stew, and then bring

  • all your side dishes and then you can make a nice meal. I made rice.

  • First I like to taste this broth, let's taste.

  • Mmmm! Really good. No matter what temperature

  • it is you can "Whaaa it's cool, refreshing!"

  • We say "shiwonhada." Shiwonhada means, actually, "cool."

  • So many people just wondering why Korean people say that cool

  • even though they eat just a hot temperature stuff?

  • When you taste this

  • and swallow

  • this broth is going all through to your

  • stomach. Feel really refreshing. And cool.

  • Cheers, everybody!

  • Mmm!

  • This radish is really delicious.

  • Soft. Sweet.

  • Soft and chewy and sweet, savory

  • and perfect. Today we made to get Jogaetang.

  • Korean style clam stew.

  • Enjoy my recipe. See you next time, bye!

Hi everybody

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C1 clam stew kimchi chili pepper green chili broth

Clam Stew (Jogaetang: 조개탕)

  • 208 2
    林宜悉 posted on 2020/03/25
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