Entree: North Korea – North Korean Coastal Cuisine – 조개찜 ➤ Jogae-jjim (Steamed Clams)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 2 lb (900 g) littleneck or Manila clams, scrubbed and purged
- 1 cup (240 ml) anchovy-kelp broth or water
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice cooking wine or mirin (optional)
- 3 cloves (9 g) garlic, thinly sliced
- 2 scallions (green onions), sliced on the diagonal (approx. 30 g)
- 1 tsp (2 g) gochugaru (Korean chili flakes) or to taste (optional)
- 1/2 tsp (2 g) sugar (optional)
- 1/2 tsp (2 g) coarse salt, adjust to taste
- 1 tbsp (9 g) toasted sesame seeds for garnish
- Lemon or lime wedges for serving (optional)

Instructions

1. Place clams in a bowl of cold salted water and let sit 20–30 minutes to purge sand; scrub shells under running water and discard any cracked or open clams that do not close when tapped.
2. In a wide, heavy-bottomed pot (large enough to hold clams in a single layer), combine anchovy-kelp broth or water, soy sauce, sesame oil, rice wine (if using), sliced garlic, gochugaru (if using), and sugar; bring to a gentle simmer over medium heat.
3. Add the cleaned clams, scatter sliced scallions over them, cover tightly, and steam until the clams open, about 5–8 minutes; gently shake the pot once during cooking to redistribute heat.
4. Remove the lid, discard any clams that remain tightly closed, swirl the pot to mix broth and juices, taste and adjust seasoning with salt or a splash more soy sauce if needed.
5. Transfer clams and broth to a warmed serving bowl, sprinkle with toasted sesame seeds, serve immediately with lemon or lime wedges for squeezing over the clams.