Clam and Seaweed Soup (Miyeokguk)
Delicious Clam Miyeokguk: A Simple Recipe Perfect for a Diet
Today, I’m sharing a recipe for Miyeokguk made with fresh clams I received from my family. While I usually enjoy beef Miyeokguk, this clam version is refreshingly clean and delicious. It’s also a great option for a diet meal! The delightful chewiness of the clams combined with the deep flavor of the seaweed creates an exceptionally tasty Clam Miyeokguk. Let’s get started on this wonderful dish.
Ingredients- Clams (appropriate amount)
- Dried Seaweed (appropriate amount)
- Water (600ml)
- Soup Soy Sauce (1 Tbsp)
- Sesame Oil (1 Tbsp)
- Salt (to taste)
Cooking Instructions
Step 1
First, soak the dried seaweed in water to rehydrate it. Even if it looks like a small amount initially, seaweed expands significantly when soaked, so use a moderate amount. While the seaweed is soaking, you can prepare the other ingredients to save time.
Step 2
I had already prepped the clams. After rinsing them, drain them in a colander. To properly purge the clams of sand, place them in salt water (dissolve salt in water) and add a stainless steel spoon. Cover the bowl with a black plastic bag and let them sit in a dark, cool place for about half a day. I usually leave them overnight in a shaded spot on the balcony. The next day, rinse the clams thoroughly under running water. Then, extract the clam meat, portion it as needed, and freeze it. Thaw before using in recipes.
Step 3
By now, the seaweed should be well-soaked. Rinse the rehydrated seaweed under running water until clean, then squeeze out excess water. If you are using pre-cut seaweed, you can proceed. Otherwise, chop the seaweed into bite-sized pieces.
Step 4
Now, heat 1 tablespoon of sesame oil in a pot. Add the clam meat and stir-fry gently until it’s almost cooked through. Be careful not to break the shape of the clam meat as you stir-fry.
Step 5
Once the clam meat is nearly cooked, add the soaked and drained seaweed to the pot and stir-fry together with the clams.
Step 6
Continue stir-frying for another minute, then add 1 tablespoon of soup soy sauce and stir-fry once more.
Step 7
Pour in the water (I used 600ml) and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer.
Step 8
Taste the soup and adjust the seasoning with salt if needed. While you can add more soup soy sauce, I prefer using salt to maintain a clear broth color. Season to your preference.
Step 9
And it’s done! The plump clams offer a wonderful texture, and the hot broth is perfect for enjoying with a bowl of rice. This is a simple yet satisfying meal that’s also good for your health. While beef Miyeokguk is delicious, this clam version offers a refreshing taste. I highly recommend giving this Clam Miyeokguk a try!
