Clam stew (Jogaetang) recipe by Maangchi

Ingredients

• 1 kilogram (a little more than 2 pounds) clams
• 5 ounces Korean radish (or daikon ), sliced thinly: 1 inch x 1 inch x 1/8 inch thick
• 1 small onion (about ¾ cup), sliced
• 2 garlic cloves, minced
• 5 large dried anchovies , guts and heads removed
• 1 green chili pepper, chopped
• 1 green onion, chopped
• a pinch of ground black pepper
• 1 teaspoon toasted sesame oil
• water
• Rinse the clams in cold water and pick out any opened clams, which are dead. Scrub them in cold water and rinse a few times until clean.
• In a bowl, stir 1 tablespoon kosher salt into 4 cups of water. Add the clams and cover. Keep in the fridge for at least 2 hours.
• Strain the clams and rinse and drain in cold water a couple of times. Strain again.