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Cultural Cooking: Jogaetang (Short-Necked Clam Soup) from South Korea

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

Recipe Title: Jogaetang (Short-Necked Clam Soup) from South Korea

Submitted by: Dr. Jinsoo Kim

PTPI Affiliation: Pyongtaek, South Korea Community Chapter

Recipe Description: 

Servings: 2-3 people

Preparation Time: 3 hours

Cook Time: 10-15 minutes

Ingredients: 

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

Garlic, minced

Korean wine (optional)
 
Cultural-Cooking-South-Korea-Soup2.png
1. Clam shells soaking  2. Clam shells ready to boil
3. Soup served with kimchi and side dish 4. Chef Dr. Jinsoo Kim 

Recipe Steps: 

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.

Tips:

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.
If you would like to contribute to our series, Cultural Cooking, please complete the recipe submission form and email photographs to intern1@ptpi.org.
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