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Photo by Joseph De Leo, Food Styling by Susan Kim

Growing up, I thought spicy foods were always either orange or red. Do not be fooled by the light-colored broth in this Instant Pot clam dish: The chile peppers pack a punch. The first time I tried jogaetang, I was pleasantly surprised as the broth went down my throat with a zing. It was spicy for me as a kid, but I loved (and still love) the taste of the slightly briny, slightly spicy light broth.


Serves 4

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the clams, garlic, jalapeño, and chile pepper to the inner pot.

Step 5

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.

Step 6

Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.

Cook’s note:

If some clams have not opened during cooking, transfer open ones to a dish and leave the closed clams in the pot. Let the lid rest on top without turning and locking. Press the Sauté on High and boil for another minute. Discard any clams that do not open.

Reprinted with permission from Korean Instant Pot Cookbook by Nancy Cho and Selina Lee, copyright 2021. Published by Rocketships & Wonderment. Buy the full book from Amazon.

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