Instant Pot Jogaetang Recipes

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INSTANT POT JOGAETANG



Instant Pot Jogaetang image

This spicy Instant Pot Jogaetang is a spicy Korean clam stew that's easy to make in the pressure cooker. It's quick to make and so delicious.

Provided by Nancy Cho

Yield Serves 4

Number Of Ingredients 7

1⁄4 cup kosher salt
2 lb. littleneck clams, scrubbed
1 (4") piece dashima (dried kelp)
2 garlic cloves, minced
1 red jalapeño pepper, thinly sliced
1 Korean green chile pepper, thinly sliced
1 scallion, thinly sliced

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.

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