Baekhapjuk

Rinse the Short-grain rice several times until the water runs clear, then soak in 300g of the Water for at least 30 minutes.

Clean the Manila clams by scrubbing their shells thoroughly. Soak the Manila clams in a separate bowl with 200g of the Water and a pinch of salt for 30 minutes to help them purge any sand.

In a pot, add the cleaned Manila clams and 500g of the Water. Bring to a boil over medium-high heat, then reduce heat and simmer until all the Manila clams have opened. Remove the Manila clams from the pot, reserving the clam broth.