Clear and Savory Dongjuk Clam Seaweed Soup
How to Make Delicious Dongjuk Clam Seaweed Soup: Complete Guide from Sand-Clearing Clams to Clear Broth
Introducing a Dongjuk clam seaweed soup recipe with a deep, refreshing flavor that’s especially comforting in cold weather. This soup, which I even served for my husband’s birthday meal, has a magical taste that makes you want to finish a whole bowl of rice! Dongjuk clams, also known as ‘water gun clams’ for their cute, pebble-like shape, are rich in amino acids and iron, aiding in fatigue recovery and anemia prevention. When simmered into soup, their refreshing and deep umami is exceptional. The first step to making delicious Dongjuk clam seaweed soup is ‘sand-clearing the clams.’ Soaking the clams in saltwater, covering them with a cloth or black plastic bag, and refrigerating for about 2 hours helps remove their natural saltiness and impurities. Even after sand-clearing, residual fine particles might remain in the clam broth, so straining only the clear liquid is the secret to a clean and delicious soup. This Dongjuk clam seaweed soup is not only good for the changing seasons but also a hearty and comforting meal made with care. Enjoy a warm and satisfying meal!
Main Ingredients
- 500g Dongjuk clams
- 1L Water (for sand-clearing)
- 2 Tbsp Salt (for sand-clearing)
- 20g Dried seaweed
Seasoning Ingredients
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce for soup
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1/2 Tbsp Salt (for seasoning)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce for soup
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 1/2 Tbsp Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare 500g of Dongjuk clams. Place the clams in a bowl, add water, rinse gently 2-3 times, and then drain.
Step 2
To thoroughly sand-clear the clams, let’s make a saltwater solution. Dissolve 2 Tbsp of salt in 1L of water, then add the rinsed Dongjuk clams.
Step 3
To enhance the sand-clearing effect, adding a metal spoon or a few coins to the water is recommended. This encourages the clams to open.
Step 4
Cover the bowl completely with an opaque lid, a black plastic bag, or aluminum foil to block out light. Refrigerate for about 2 hours to sand-clear the clams.
Step 5
After 2 hours, remove the cover and rinse the clams again thoroughly under running water. Place the cleaned clams in a colander to drain well.
Step 6
While the clams are sand-clearing, it’s time to rehydrate the seaweed. Prepare 20g of dried seaweed, place it in a bowl, add water, and let it soak for about 15 minutes until plump.
Step 7
Once the seaweed is softened, rinse it thoroughly in cold water 2-3 times by rubbing it gently to remove any impurities.
Step 8
Squeeze out as much water as possible from the rinsed seaweed by hand and set aside. This step reduces any bitterness and makes the seaweed more tender.
Step 9
Now, pour 2L of water and the sand-cleared Dongjuk clams into a pot and bring to a boil over high heat. It’s crucial to boil just until the clams open their shells; avoid overcooking, as this can make the clam meat tough.
Step 10
As it boils, skim off any foam that rises to the surface to ensure a clear broth.
Step 11
As soon as the clams start to open, turn off the heat. Carefully remove the clams from the broth and set them aside separately.
Step 12
Transfer the clear clam broth to another container, being careful not to disturb any sediment.
Step 13
Discard any sediment at the bottom of the pot. Using only the clear broth is key to achieving a clean and deeply flavorful clam seaweed soup.
Step 14
In a clean pot, heat 1 Tbsp of sesame oil over medium heat. Add the rehydrated seaweed and stir-fry. Keep stirring to prevent the seaweed from burning.
Step 15
Once the seaweed is lightly coated and fragrant with sesame oil, add 1 Tbsp of minced garlic and stir-fry again until the garlic aroma is released.
Step 16
Pour the clear clam broth into the pot with the sautéed seaweed and garlic, and bring to a boil over high heat.
Step 17
Once the soup starts to boil vigorously, reduce the heat to medium, cover the pot, and simmer for about 15-20 minutes. The longer the seaweed soup simmers, the deeper and richer the flavor becomes.
Step 18
After 20 minutes, open the lid to reveal a rich, milky broth that has deeply infused the soup.
Step 19
Now, it’s time to add the seasonings to enhance the flavor and taste. Add 1 Tbsp of soy sauce for soup, 1 Tbsp of fish sauce, and 1/2 Tbsp of salt.
Step 20
Simmer for another moment after adding the seasonings. Taste the soup and adjust the seasoning with additional salt if needed, according to your preference.
Step 21
Finally, ladle the deliciously cooked Dongjuk clam seaweed soup into a serving bowl. Your refreshing and clean-tasting clam seaweed soup is complete! Enjoy it with a warm bowl of rice.
