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 chili 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.

Recipe Ingredients

• 12 little necked clams
• 1 stalk green onion
• 1 red pepper or jalapeño
• 1 clove garlic
• Salt
• Black peppr
• Water

Cooking Directions

1. Thoroughly wash and clean clam shells and remove any visibile 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.