📝 About This Recipe
Joegae-tang is the pinnacle of Korean 'siwonhan-mat'—a term describing a flavor that is incredibly refreshing, clean, and revitalizing. This elegant soup relies on the natural briny sweetness of fresh clams, balanced with a subtle kick of heat from Cheongyang chili peppers. Traditionally enjoyed as a restorative 'hangover soup' or a light accompaniment to a multicourse meal, it celebrates the purity of the sea in every spoonful.
🥗 Ingredients
The Clams
- 2 lbs Manila clams or Littleneck clams (scrubbed clean and purged of sand)
- 2 tablespoons Coarse sea salt (for the purging process)
The Broth Base
- 6 cups Water (filtered water is best)
- 1 piece Dried Kelp (Dashima) (approx. 4x4 inches)
- 5-6 pieces Dried Anchovies (large, guts removed for a cleaner taste)
- 4 oz Korean Radish (Mu) (sliced into thin bite-sized rectangles)
Aromatics and Seasoning
- 3-4 cloves Garlic (thinly sliced rather than minced to keep the broth clear)
- 1-2 pieces Cheongyang chili pepper (sliced diagonally; use 1 for mild, 2 for spicy)
- 1/2 piece Red chili pepper (sliced diagonally for a pop of color)
- 2 stalks Green onions (sliced into 1-inch lengths)
- 1/2 teaspoon Fine sea salt (to taste)
- 1 teaspoon Soup Soy Sauce (Guk-ganjang) (optional, for depth of umami)
- 1 pinch Black pepper (freshly ground)
👨🍳 Instructions
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1
Purge the clams by placing them in a large bowl with 4 cups of water and 2 tablespoons of coarse sea salt. Cover with a dark cloth or lid to mimic the seabed and let sit for at least 30 minutes (preferably 2 hours) so they spit out any remaining sand.
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2
After purging, rinse the clams thoroughly under cold running water, scrubbing the shells against each other to remove any debris. Drain and set aside.
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3
In a large pot, combine 6 cups of water, the dried kelp (dashima), and the dried anchovies. Bring to a boil over medium-high heat.
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4
Once boiling, remove the kelp immediately to prevent the broth from becoming slimy. Continue to simmer the anchovies for another 10 minutes.
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5
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. This ensures a crystal-clear base.
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6
Add the sliced Korean radish to the clear broth. Bring to a simmer and cook for about 5 minutes until the radish begins to look translucent.
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7
Gently add the cleaned clams and the sliced garlic to the pot. Increase the heat to medium-high.
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8
As the broth comes to a boil, you will see gray foam rising to the surface. Use a spoon to skim this off diligently to maintain the soup's clarity.
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9
Cook until the clams have fully opened. This usually takes 3-5 minutes. Do not overcook, or the clam meat will become rubbery.
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10
Add the sliced Cheongyang chili peppers and red chili peppers. Let them infuse their heat for about 1 minute.
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11
Taste the broth. Add the soup soy sauce and adjust the saltiness with fine sea salt as needed. Note that clams are naturally salty, so taste before adding much salt.
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12
Stir in the green onions and a pinch of black pepper, then immediately turn off the heat.
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13
Discard any clams that did not open during the cooking process.
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14
Ladle the soup into individual bowls, ensuring everyone gets a generous portion of clams and radish slices. Serve piping hot.
💡 Chef's Tips
Always use the freshest clams available; they should be tightly closed or snap shut when tapped. Purging in a dark environment is essential—clams are more active in the dark and will expel sand more effectively. For the clearest broth, use sliced garlic rather than minced, as minced garlic can cloud the liquid. If you cannot find Korean radish, Daikon radish is an excellent substitute. Be careful not to boil the clams for too long; as soon as they pop open, they are perfectly cooked and tender.
🍽️ Serving Suggestions
Serve with a bowl of steamed white rice and a side of well-fermented Baechu-kimchi. Pairs beautifully with a chilled glass of Soju or Korean rice wine (Makgeolli). Include a small side dish of soy sauce mixed with a touch of wasabi for dipping the clam meat. Works perfectly as a light first course for a traditional Korean BBQ dinner.