epicurious5.0
Instant Pot Jogaetang
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.
👥 4 Servings👤 Nancy Cho📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●pot
📝 Preparation Steps
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.
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.
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.
4
Add the clams, garlic, jalapeño, and chile pepper to the inner pot.
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.
6
Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...