Do you know what it is inside?

你知道裏面是什麼嗎?

we are going to make delicious stew today

我們要做美味的燉湯

delicious Korean style clam stew!

是美味的韓式蛤蜊湯,

it's called Jogaetang. Let's open!

韓文是Jogaetang.

Marylanf clams. Hard shell Maryland clams.

這些是來自馬里蘭州的蛤蜊,是硬殼蛤

The size is not too small not to big. Less than 2 inch.

大小適中,在2英寸以內。

this is a perfectly size for jogaetang.

這個大小最適合做jogaetang,蛤蜊湯.

And this is one kilo more than 2 pounds

這裏是一公斤,等於兩磅多一點.

First when you bring the clams

現在來處埋蛤蜊.

and wash. Rinse in cold water in scrub a little bit

當用冷水清洗蛤時,要沖刷一下.

and then after that salty water around four cups

然後把它們泡在四杯鹽水內.

water and one tablespoon salt and mix this

鹽水份量是,四杯水混一湯匙鹽.

and then soak this at least 2 hours.

最少要浸泡2小時.

These clams are soaked overnight actually so you can soak overnight at least two hours.

而我這些蛤已浸泡一夜.

I will show you.

讓我給你看

These guys spit out all mud and sand.

經過浸泡蛤蜊便吐出泥沙.

See? Can you see that? Throw away.

看？看到嗎？

This is so clean!

現在都乾淨了!

And peel this.

白蘿蔔去皮,

Thinly slice.

切成薄片.

This radish makes broth really tasty and sweet.

白蘿蔔會能令清湯更甜,更美味.

Small onion.

一個細洋蔥,

2 large garlic cloves.

2瓣大蒜.

5 large dried anchovies.

5大條乾鳳尾魚.鳯尾魚去頭,

Remove heads. And then press down with 2 fingers.

然後用兩隻手在肚的位置按下,

And then inside, innards.

這樣打開魚肚,把內臟去掉.

Remove this.

20分鐘後,

20 minutes after

我們把鳳尾魚拿走,

we are going to take out all dried anchovies.

蘿蔔況半透明,代表已熟了.

Radish is a little translucent, it's cooked.

高湯是琥珀色的,

And the soup,

很好吃.

The broth is an amber color, so tasty.

拿走了鳳尾魚,

so we take out dried anchovies

就可以放進蛤蜊,

let's add clam

蓋上蓋子,讓它一直煮直至蛤蜊打開.

Cover this until the clams open. We just keep boiling

煮的期間,我們可以處理青椒,

So meanwhile we need to add the green chili pepper

青辣椒可以帶出另一個層次的味道。所以，我總是用綠辣椒

green chili pepper adds a really good flavor. So I always use green chili pepper

還有青蔥.

And this is green onion.

在上菜之前

All this green stuff we are going to add

才把這兩樣東西加上.

just before serving.

蛤蜊開始打開,

Clams started opening.

這個高湯裏我沒有加鹽的,

We didn't use any salt here.

因為蛤蜊有新鮮咸咸的味道.

Because these clams saltiness coming out. So we don't need any salt.

當所有蛤蜊都打開了,就只再煮多一分鐘,

All clams are open now. And then one more minute I'll keep boiling.

(加上青蔥和青椒) 便可以關火.

Turn off.

除了加點現磨黑椒,還有

Ground black pepper and what else?

一茶匙芝麻油.

Sesame oil, one teaspoon.

天啊!

Oh my!

我煮了白飯來配蛤蜊湯.還有伴飯的小菜

To eat this I made rice. And this is "mitbanchan." Mitbanchan is side dishes

這種小菜可以放在冰箱一段時間.

that you can keep in the refrigerator for a while.

有泡菜,這泡菜我是幾日前做的.

And then kimchi. Just only a couple of days ago I made this kimchi.

看起來真不錯!

Looks so good!

每次拿過泡菜後都要用勺子像這樣把泡菜壓一下.

After taking kimchi always press down like this. This juice, kimchi juice.

然後才放回冰箱內.

Put it back.

記得這個是醃青辣椒嗎?

Remember? This is gochu-jangajji?

這是蛤蜊湯,

Pickle.

泡菜,醃青辣椒,

So this is my jogaetang. Clam stew.

燜黑豆,炖咸牛肉。

Kimchi, gochu-jangajji: pickled green chili pepper

在冰箱裏總有這些伴菜.

and this is beans, braised beans. And also jangjorim, salty beef.

這樣很方便,燉個湯,然後拿出伴菜,

This side dishes are always kept in the refrigerator,

加上新鮮的白飯,就是一頓很好的飯.

so easy when you make this one stew, and then bring

首先,我想嘗嘗湯.

all your side dishes and then you can make a nice meal. I made rice.

嗯！真的很不錯

First I like to taste this broth, let's taste.

無論湯是什麼溫度,你可以說這個喝下很siwonhada

Mmmm! Really good. No matter what temperature

我們說“siwonhada”. Siwonhada是“涼”。

it is you can "Whaaa it's cool, refreshing!"

許多人想知道為什麼韓國人時常說很涼

We say "shiwonhada." Shiwonhada means, actually, "cool."

就算吃熱的東西都會這樣說

So many people just wondering why Korean people say that cool

當你嘗這個

even though they eat just a hot temperature stuff?

吞下去時

When you taste this

高湯通過你的喉

and swallow

到胃。感覺真的很清爽和涼。

this broth is going all through to your

乾杯

stomach. Feel really refreshing. And cool.

嗯~

Cheers, everybody!

蘿蔔真的很美味

Mmm!

又軟又甜,

This radish is really delicious.

蛤蜊是QQ的,很鮮味,非常可口.

Soft. Sweet.

今天我們做了蛤蜊湯.

Soft and chewy and sweet, savory

韓式的蛤蜊湯.

and perfect. Today we made to get Jogaetang.

希望大家喜歡我的食譜,下次見.拜拜.

Korean style clam stew.

Enjoy my recipe. See you next time, bye!