Korean Clam Stew (Jogaetang)

Steps

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1. 1
   Select fresh clams (about 1 kg of Maryland clams) with shells less than 2 inches wide. Rinse the clams under cold running water and gently scrub the shells.
   ≈0:19
2. 2
   Prepare brine by mixing 4 cups cold water with 1 tablespoon salt. Soak the cleaned clams in this saltwater for at least 2 hours or overnight to help them purge sand and sediment.
   ≈0:35
3. 3
   Discard the soaking liquid, rinse the clean clams thoroughly, drain them well, and discard any empty or broken shells.
   ≈1:09
4. 4
   Peel the radish and slice it thinly. The radish will add natural sweetness and flavor to the broth.
   ≈1:35
5. 5
   Prepare the remaining aromatics: 1 small onion and 2 large garlic cloves. For the 5 large dried anchovies, remove the heads and use your fingers to press out and discard the innards.
   ≈1:52
6. 6
   In a pot, add enough water and bring to a boil. Add the sliced radish, onion, garlic cloves, and prepared dried anchovies. Once boiling, reduce to medium heat.
   ≈2:21
7. 7
   Simmer on medium heat for about 20 minutes until the radish becomes slightly translucent and the broth turns an amber color. Remove all the dried anchovies at this point.
   ≈2:55
8. 8
   Add the drained clams to the broth, cover the pot, and maintain a boil until all the clams have opened.
   ≈3:19
9. 9
   Once all the clams have opened, boil for one more minute. Do not add extra salt since the clams release enough saltiness into the broth.
   ≈4:10
10. 10
    Remove from heat. Sprinkle with ground black pepper and drizzle in 1 teaspoon of sesame oil for aroma.
    ≈5:06
11. 11
    Just before serving, add fresh green chili pepper and sliced green onion for added flavor.
    ≈3:39