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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Korean Clam Soup Recipe
Korean Clam Soup - savory and briny clam soup with jalapeno and garlic. Easy recipe that takes only 10 minutes to make and so delicious.
- 1 1/2 lbs Manila clams
- 4 cups water
- 1 stalk scallion, cut into strips
- 4 cloves garlic, sliced into pieces
- 1 small jalapeno, seeded and sliced
Clean, scrub and rinse the clams with cold water. Drain and set aside.
Heat up the water in a soup pot. Bring the water to boil. Add the garlic, jalapeno and clams to the water. Boil and cook until all clams are open. Add salt and scallion. Turn off the heat and serve immediately.