Korean Clam Broth Jogaetang Recipes

Steps:

• In a large bowl, dissolve ¼ cup of kosher salt in 4 cups of cold water. Add the clams and cover in the salt bath. Discard any floating clams. Soak for 30 minutes, or up to 2 hours in the refrigerator.
• Transfer one clam at a time to a strainer, leaving behind the sand that collects at the bottom of the bowl. Rinse the clams and clean with a kitchen brush under running cold water and drain.
• Add dashima and 3 cups water to the inner pot of your Instant Pot. Press Sauté on High. Simmer the broth to a boil, about 3 minutes. Using tongs, remove dashima.
• Add the clams, garlic, jalapeño, and chile pepper to the inner pot.
• Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 1 minute. When the cooking is complete, quick-release manually. Unlock and carefully remove the lid. The clams should be cooked and shells open.
• Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.