Dr. Jinsoo Kim from PTPI's Pyongtaek, South Korea Community Chapter shared with us how to make a traditional Korean soup
Cultural Cooking: Jogaetang (Short-Necked Clam Soup) from South Korea
Jogaetang (Short-Necked Clam Soup) from South Korea
Dr. Jinsoo Kim
Pyongtaek, South Korea Community Chapter
Note: Remember to pay attention to the unit of measurement used. Check conversions online or click here for a quick guide to U.S. and metric conversions.
7 clams (large size)
4 cups of water
Green onion, chopped
Korean wine (optional)
|1. Clam shells soaking 2. Clam shells ready to boil
3. Soup served with kimchi and side dish 4. Chef Dr. Jinsoo Kim
1. Wash and clean the clam shells.
2. Put the clams in salt water and let them sit for three hours, until the clams spit out a watery sediment.
3. Trim and wash the garlic. Mince finely.
4. Put the short-necked clams and water into a pot. Heat for 7 minutes on high. Then, lower the heat and boil for another 5 minutes.
5. When the clam shells open, add minced garlic and chopped green onion, season with salt, and bring back to a boil.
1. One of the Korean ways to eat Jogaetang is to add rice to the soup.
2. The soup is tastier if accompanied by kimchi.
3. This food is great for a hangover.
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