Bridging late winter and early spring, February is the high time to enjoy shellfish. One of the most suitable dishes to enjoy shellfish is jogaetang clam soup (조개탕). This is a soup made from fresh short-necked clams, after taking the shells out of the mud and cleaning them. Short-necked clams are considered the best ingredient for a tasty soup that's light and clean.
Many people enjoy the dish as a hangover cure. Jogaetang soup is especially good after a bit of heavy drinking, as the clams are rich in taurine and vitamins. Taurine enhances biliation which helps people recover from exhaustion and protects the liver. Vitamin A and B12, which are contained in the clams, also help to strengthen liver functions and help people recovering from fatigue.
This recipe doesn't require any fancy cooking, so beginners can also make the dish. One needs to make sure to use fresh, living clams, however. When it comes to clams, choose clams that are closed with smooth and glossy shells. Heavier ones are better than lighter ones.
** Ingredients
300 g short-necked clams
3 cups (600 g) water
2 tsp (8 g) salt
20 g small green onions
half (10 g) of a red pepper
6 cups (1.2 ㎏) water
1 clove (5 g) garlic
2 tsp (8 g) salt
** Preparation
1. Wash and clean the clams. Put them in salt water for 3 hours so that the clams will spit out any watery sediment.
2. Trim and wash the garlic. Mince finely. Cut the small green onion into 3 cm slices.
3. Shred the red pepper into slices 3 cm long and 0.3 cm thick.
** Recipe
1. Put the clams and water into a pot and heat it for 7 minutes over high. When it boils, lower the heat to medium and boil it for another 5 minutes.
2. When the clams open, add the small green onion, red pepper and minced garlic. Season with salt. Bring it to a boil.
Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr
Many people enjoy the dish as a hangover cure. Jogaetang soup is especially good after a bit of heavy drinking, as the clams are rich in taurine and vitamins. Taurine enhances biliation which helps people recover from exhaustion and protects the liver. Vitamin A and B12, which are contained in the clams, also help to strengthen liver functions and help people recovering from fatigue.
Jogaetang clam soup is made from short-necked clams. It's one of the best recipes to appreciate the shellfish, which are seasonal in early spring. Fresh, living clams should be used for this recipe. Lighter-colored ones taste better than darker ones.
This recipe doesn't require any fancy cooking, so beginners can also make the dish. One needs to make sure to use fresh, living clams, however. When it comes to clams, choose clams that are closed with smooth and glossy shells. Heavier ones are better than lighter ones.
** Ingredients
300 g short-necked clams
3 cups (600 g) water
2 tsp (8 g) salt
20 g small green onions
half (10 g) of a red pepper
6 cups (1.2 ㎏) water
1 clove (5 g) garlic
2 tsp (8 g) salt
Wash, clean and trim the clams. Put them in salt water for 3 hours so that the clams will spit out any watery sediment that may remain inside.
** Preparation
1. Wash and clean the clams. Put them in salt water for 3 hours so that the clams will spit out any watery sediment.
2. Trim and wash the garlic. Mince finely. Cut the small green onion into 3 cm slices.
3. Shred the red pepper into slices 3 cm long and 0.3 cm thick.
** Recipe
1. Put the clams and water into a pot and heat it for 7 minutes over high. When it boils, lower the heat to medium and boil it for another 5 minutes.
2. When the clams open, add the small green onion, red pepper and minced garlic. Season with salt. Bring it to a boil.
Heat the clams and water for 7 minutes over high. When it boils, lower the heat to medium and boil it for another 5 minutes. Make sure to boil the clams in their shells in order to add more flavor to the soup.
When the clams open, add the shredded green onions, red pepper and minced garlic. Add salt to season. Bring it to boil again.
Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr
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