Jogaetang: Clear Korean Clam Soup with Radish (4 servings)

Scrub the clams under cold running water and discard cracked shells or gaping clams that do not close after tapping.

Dissolve 1 tbsp salt in 4 cups cold water. Cover the clams, purge in the refrigerator for at least 2 hours, then discard the water and rinse.

Thinly slice the radish and onion, mince garlic, chop scallion and chili, and remove anchovy heads and guts.

Add radish, onion, garlic and dried anchovies to 3 cups water and simmer for about 20 minutes, until the radish is tender; remove the anchovies.

Add the purged clams, cover and cook thoroughly until the shells open and the meat is cooked. Discard any that remain closed after cooking.

When the clams are cooked, add chili and scallion for a brief simmer. Turn off the heat and finish with black pepper and 1 tsp sesame oil.