Refreshing and Spicy Dongchuk Clam Soup Recipe
How to Make Dongchuk Clam Soup: From Cleansing Clams to Achieving a Clean, Flavorful Broth
I spotted some fresh Dongchuk clams at the supermarket and couldn’t resist! Making this clam soup with them results in a wonderfully refreshing and slightly spicy broth, perfect for hangovers or as a delightful side dish. This recipe will guide you through making a Dongchuk clam soup with plump, juicy clams, highlighting its deeply refreshing flavor. I’ll share detailed tips on everything from how to properly purge clams to achieving a clear, clean broth.
Ingredients- 500-700g Dongchuk clams
- 5-7 whole garlic cloves
- 1 red chili pepper
- 1 green chili pepper
- A small bunch of green onions (scallions)
- 1 Tbsp ginger wine (or mirin, cheongju, or soju as alternatives)
Cooking Instructions
Step 1
To eliminate any fishy smell from the clams and enhance their fresh flavor, I’m using ginger wine. If you don’t have ginger wine, you can substitute it with mirin, cheongju (Korean rice wine), or soju. These ingredients will help bring out the clean taste of the clams.
Step 2
The Dongchuk clams I bought from the market were already somewhat purged of sand, but to ensure no grit remains, we’ll perform a final purging step. This is crucial for making a delicious Dongchuk clam soup with the freshest clams!
Step 3
Place the Dongchuk clams in a clean stainless steel bowl and add enough water to cover them. Then, add 1 tablespoon of coarse sea salt. The saltiness helps the clams release any remaining sand.
Step 4
Cover the bowl with aluminum foil or a dark plastic bag. This creates a dark environment that signals the clams to open up and expel their sand. Let them sit like this for about 30 minutes to 1 hour.
Step 5
I let mine purge for a little over 30 minutes. Fresh Dongchuk clams can sometimes squirt water during this process! Be careful if children are around, as they might get excited and touch them, causing the clams to close up (laughs).
Step 6
After purging, rinse the Dongchuk clams gently under cold running water. This step removes any debris attached to the shells and remaining sand.
Step 7
Trim the ends of the whole garlic cloves and then slice them thinly. Slicing them this way allows their aroma to infuse more effectively into the soup, adding depth of flavor.
Step 8
Remove the stems from the red and green chili peppers, deseed them if preferred, and then thinly slice them. These chilies will contribute to the soup’s refreshing and slightly spicy notes.
Step 9
Chop the fresh green onions, freshly picked from the balcony garden, into bite-sized pieces. They will add a fragrant aroma to the soup towards the end of cooking.
Step 10
In a pot, combine the purged Dongchuk clams and the sliced garlic. Pour in enough water to completely submerge the clams. This is the stage to prepare for a clear and refreshing broth.
Step 11
Now, place the pot on the stove and bring it to a boil. Cook until the Dongchuk clams start to open. Begin with high heat, and once the clams start opening, reduce the heat to medium.
Step 12
As the Dongchuk clams begin to open, add 1 tablespoon of the prepared ginger wine (or your chosen substitute). This step effectively removes any residual fishy odor from the clams.
Step 13
Once most of the Dongchuk clams have opened fully, add the sliced green chili, red chili, and green onions. These will add vibrant color and a burst of flavor.
Step 14
Once most of the Dongchuk clams have opened fully, add the sliced green chili, red chili, and green onions. These will add vibrant color and a burst of flavor.
Step 15
With all the ingredients in the pot, wait for the broth to come to a rolling boil again. This allows the flavors of each ingredient to meld together harmoniously.
Step 16
To prevent the Dongchuk clams from becoming tough, it’s crucial to turn off the heat as soon as the broth comes to a boil after adding the vegetables. The milky broth released by the clams is naturally flavorful, so you might not need to add extra salt. However, if you prefer it saltier, adjust with a pinch of salt. A dash of black pepper can also enhance the aroma. Your refreshing and spicy Dongchuk clam soup is ready!
