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No. 0047 Korean Members recipe

Korean Clam and Scallion Soup

Called jogaetang in Korea, this clean, briny soup relies on fresh clams releasing their juices into water with garlic, a slice of radish and a little chili. Chopped scallions go in at the end. It is light, restorative and ready in about twenty minutes, perfect alongside rice or as a late night bowl.

4.2 from 18 cooks

Steel pot of open clams in a pale broth with chopped scallions and garlic
Photo: makafood on Pexels
Prep
40 min
Cook
15 min
Total
55 min
Serves
4
Level
Easy
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Method 5 steps

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