Jogaetang is a soup made by boiling whole clams after they have been soaked to expel sediment. Jogaetang has a light, refreshing taste. It is enjoyed after drinking alcohol because clams are high in taurine which is believed to protect the liver.

Ingredients

● 300g short necked clam, 3 cups water, 2 tsp salt

● 20g small green onion

● 1/2 ea red pepper

● 6 cups water

● 1 clove garlic

● 2 tsp salt

1. Wash and clean the clam’s shell, put in the salt water for 3 hours for the clams spit out watery sediment.

2. Trim and wash the garlic, mince finely.

3. Cut the small green onion into 3cm-long.

4. Shred the red pepper into 3cm-long and 0.3 cm-wide/thick.

5. Put the short necked clams and water into the pot, heat it up for 7 min. on high heat. When it boils, lower the heat to medium, boil it for another 5 min.

6. When the clams open the shell, add small green onion, red pepper and minced garlic, season with salt, bring it to a boil.

Tips

● Clams must be alive, then it will give good taste without fishy smell.

● Do not boil clams too long, or clam flesh may be tough and untasty.

(Adapted from the Institute of Traditional Korean Food)