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Epicurious

Instant Pot Jogaetang

5.0

(1)

Clams cooked in an instant pot in a bowl with chilis and scallions.
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.

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.

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