A Spring Delicacy! Clam and Seaweed Soup Recipe (Bajirak Miyeokguk)
Delicious Clam and Seaweed Soup Recipe, How to Purge Clams from the Supermarket, and Tips for Cooking with Clams
Enjoy a refreshing and deeply flavorful Clam and Seaweed Soup, made with fresh clams that are at their best in spring. Spring clams are plump and offer a richer taste, making this soup exceptionally delicious. This recipe will guide you through the simple process of purging clams bought from the supermarket, creating a rich and clear broth, and seasoning it perfectly. It’s a hearty and nutritious dish that the whole family will love. Let’s get started!
Main Ingredients- 500g fresh clams
- 2 handfuls dried seaweed (approx. 20g)
- 1.5L water
- 2 Tbsp perilla oil
Purging Supermarket Clams- 2 Tbsp coarse salt
Seasoning the Broth- 2 Tbsp soup soy sauce
- 2 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp minced garlic
- 2 Tbsp coarse salt
Seasoning the Broth- 2 Tbsp soup soy sauce
- 2 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s start by purging the fresh clams. Place the clams in a stainless steel bowl or a wide container, ensuring they are fully submerged in cold water. To mimic the salinity of seawater, dissolve 2 tablespoons of coarse salt in the water (about 35g of salt per liter of water is ideal).
Step 2
Add a metal spoon or a few coins to the water. Clams dislike metal, which helps them purge sand more effectively. Let them purge for at least 1 hour, or preferably 2 hours. After purging, gently rub the clams together under running water to remove any remaining dirt and rinse them thoroughly until the water runs clear.
Step 3
With this thorough cleaning process, even clams from the supermarket will be free of any grit!
Step 4
Next, prepare the seaweed. Soak the dried seaweed in cold water until it’s fully rehydrated. After about 10 to 20 minutes, the seaweed will soften and expand.
Step 5
Rinse the rehydrated seaweed thoroughly under running water to remove any impurities. Drain it well in a colander and cut it into bite-sized pieces.
Step 6
Now, let’s make the clam broth. Pour 1.5 liters of water into a pot and bring it to a boil over medium heat. We’ll be boiling the whole clams to create the broth, and then separating the meat later.
Step 7
As the water begins to boil, foam will appear on the surface. Skim off this foam with a spoon for a cleaner, clearer broth.
Step 8
Once the clams start to open their shells, immediately turn off the heat. Avoid boiling them for too long, as they can become tough. Carefully remove the cooked clams from the pot and let them cool slightly.
Step 9
With the shells open, it’s very easy to remove the clam meat. Use chopsticks or your fingers to gently extract the clam meat and set it aside.
Step 10
In the same pot (or a clean one), add 2 tablespoons of perilla oil and the rehydrated seaweed. Sauté over medium-low heat for about 4 to 5 minutes. Stir-frying the seaweed enhances its savory flavor and aroma.
Step 11
Pour the prepared clam broth into the pot with the sautéed seaweed and bring it to a boil over high heat. Once boiling, add 1 tablespoon of minced garlic, 2 tablespoons of soup soy sauce, and 2 tablespoons of fish sauce to season. Reduce the heat to medium-low and simmer for 10 to 15 minutes, allowing the flavors to meld.
Step 12
After about 15 minutes, the broth should look milky and rich. Now, add the reserved clam meat and simmer for another 5 minutes to infuse the broth with the sweetness of the clams.
Step 13
Taste the soup and adjust the seasoning with salt if needed. Your delicious and nutritious Clam and Seaweed Soup is now ready! Enjoy this warm, comforting bowl to protect yourself during the changing seasons.
