Instant Pot Jogaetang Recipes

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

Ingredients

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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