As you all know, I spent two months in Asia and traveling around the region. On my way back to the United States, I stopped over in Seoul, Korea and spent a few days exploring the city. Seoul is a vibrant and buzzing metropolis and I had so much fun there.
One of the dishes I tried there that I absolutely love was Jogae Tang, or Korean clam soup.
Clams are naturally briny and savory, and cooking them with the simplest of ingredients brings out the natural flavors. The garlic, chili (I used jalapeno) and scallions add heat and garlicky flavors to the soup.
I am lucky that I live close to Asian stores where I can buy fresh live clams. With Fall around the corner, I know that this Korean clam soup will be a staple in the coming months when I want a warm soup on colder days or nights. Try my recipe, I am sure you will love this soup!
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