Clear Whelk and Spring Cabbage Soup: A Taste of Spring’s Bounty
The Perfect Spring Soup: Savory Whelk and Crisp Spring Cabbage Delight
I recently spotted fresh whelks on sale at the supermarket and couldn’t resist the idea of a clear, refreshing soup. With some vibrant spring cabbage also available, I quickly gathered my ingredients. The result? An incredibly cool, clear, and pure spring cabbage soup that captures the essence of the season.
Soup Ingredients- 400g fresh whelks (also known as ‘Gaeryang’ clams)
- 2 handfuls of crisp spring cabbage
- 1 stalk of leek
- 1 Tbsp Korean rice wine (cheongju) for removing any fishy smell
- Korean soup soy sauce (to taste)
- Coarse sea salt (to taste)
- 1/2 Tbsp minced garlic
Anchovy-Kelp Broth- 10 dried anchovies
- 1 piece of dried kelp (5x5cm)
- 550ml water
- 10 dried anchovies
- 1 piece of dried kelp (5x5cm)
- 550ml water
Cooking Instructions
Step 1
These are fresh whelks, also known by their official name, ‘Gaeryang’ clams. Clams are best in spring, specifically right before they spawn, which is when they are plumpest and most flavorful. Since their spawning season extends from late spring to summer, eating spring clams now is truly enjoying them at their peak. Savor the fresh taste of spring in this bowl.
Step 2
Fresh spring cabbage, kept vibrant and ready for use. Spring cabbage is versatile – it can be used for refreshing salads, flavorful stir-fries, or as we’re doing today, a delightful soup. Feel free to adjust the amount of cabbage to your liking; I’ve used about two generous handfuls. More is always welcome!
Step 3
Slice the leek diagonally. This adds a lovely mild sweetness and aroma to the soup.
Step 4
The secret to a clear and refreshing broth! Gently simmer the dried anchovies and kelp to create a light broth. Avoid making it too strong, as it can overpower the delicate flavor of the whelks. A subtle broth is key.
Step 5
Once the broth is at a rolling boil, remove the anchovies and kelp to ensure a clean taste. Then, add the pre-purged fresh whelks. Let them cook until they open.
Step 6
As the whelks open and the soup comes to a boil, add 1 tablespoon of Korean rice wine (cheongju). This is a great way to eliminate any potential fishy odors, leaving you with a pure, clean flavor.
Step 7
Stir in 1/2 tablespoon of minced garlic for a subtle depth of flavor. Be mindful not to add too much, as it can cloud the broth.
Step 8
Add the two handfuls of spring cabbage and cook just until it wilts slightly. Overcooking will make the cabbage lose its delightful crispness.
Step 9
Season the soup with Korean soup soy sauce for umami and finish with coarse sea salt. Adding the salt at the end helps to enhance the fresh, clean taste of the broth. Adjust seasoning to your preference.
Step 10
Once everything is harmoniously simmered, your delicious soup is ready! Enjoy this cool, clear whelk and spring cabbage soup with a warm bowl of rice. It’s a true taste of spring.
