JO-GAE-TANG
Joegaetang is a
refreshing stew made with fresh clams and assortment of vegetables in a mild
broth. It contains a generous portion of little neck clam (including shells)
with soybean sprout, tofu, and hot peppers. Red chilli pepper powder can be
added for additional seasoning in spice. This is a popular dish found in Korean
bars and restaurants which is enjoyed while drinking soju. It is usually served
hot on a portable butane gas or jelly burners.
Ingredients:
12
little necked clams
1
stalk green onion
1
red pepper or jalapeño
1
clove garlic
Salt
Black
pepper
Water
Method:
1.
Thoroughly
wash and clean clam shells and remove any visible sediments.
2.
In a large
bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak
for at least 3 hours.
3.
Cut green
onion into 1-inch long pieces.
4.
Cut red pepper
or jalapeño into match stick sizes approximately 1-inch long.
5.
Mince garlic.
Set all vegetables aside.
6.
Discard salt
water and rinse clams once more. Put clams into a pot and add 6 cups of water.
7.
Bring pot to
boil on high heat. When clam shells start to open, lower heat to medium.
8.
Add green
onion, red pepper, and minced garlic.
9.
Season with
salt and black pepper, bring it to a boil once more. Serve hot
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