How to Make a Refreshing and Spicy Dongjuk Soup
Perfect for Cold Weather! Refreshing and Spicy Dongjuk Soup
Hello everyone, this is Munk! I found fresh dongjuk clams at the supermarket and felt like having a refreshing soup, so I bought them right away. To bring out the wonderfully refreshing and deep flavor of dongjuk, I’ll meticulously purge them of sand before simmering a delicious dongjuk soup. This winter has been unusually cold with a lot of snow, and nothing beats a hot soup dish. Let’s warm up with some dongjuk soup!
Main Ingredients- Dongjuk clams 1kg
- Cheongyang chili peppers 2
- Water 700ml
- Whole garlic cloves 5
- Green onion 1/2 stalk
- Black pepper 1/2 tsp
- Cooking wine 2 Tbsp
Cooking Instructions
Step 1
First, please prepare all the ingredients for your dongjuk soup. Fresh ingredients are the foundation of a delicious dongjuk soup.
Step 2
The crucial step is to thoroughly purge the dongjuk clams. Place the clams in a bowl, add 1 tablespoon of fine salt, and gently rub them to clean. Rinse them thoroughly under running water at least 10 times, changing the water periodically, until the water runs clear. Repeating this process removes impurities, resulting in a cleaner taste.
Step 3
Carefully place the thoroughly purged dongjuk clams into a pot. Be gentle to avoid damaging the shells.
Step 4
Pour 700ml of water into the pot. This is a good starting point for the water quantity, enough to cover the clams, but you can adjust it according to your preference.
Step 5
To enhance the broth’s flavor, add 2 tablespoons of cooking wine and bring it to a boil. Once it starts simmering, skim off any foam that rises to the surface. Removing the foam will make the soup clear and pristine.
Step 6
Slice 2 Cheongyang chili peppers diagonally and add them to the pot. Lightly crush 5 whole garlic cloves with the back of a knife or slice them thinly before adding. These will add a spicy kick and a refreshing aroma.
Step 7
We’re almost done! Finally, add the remaining 2 tablespoons of cooking wine, the sliced green onion, and 1/2 teaspoon of black pepper. When all the dongjuk clams have opened, it’s a sign they are cooked. Turn off the heat immediately once the clams have fully opened, as overcooking can make them tough. For an even more enjoyable experience, you can place the pot on a portable burner to keep it simmering gently over low heat while you eat.
