How to Make Clam and Seaweed Soup (Gaejogae Miyeokguk)
Milky Clam and Seaweed Soup with a Deep, Refreshing Broth
This clam and seaweed soup, made with plump surf clams, offers a wonderfully refreshing broth and a satisfying chewy texture from the clam meat. The clams are large and meaty, contributing generously to the soup’s content and its clear, invigorating flavor. It’s a popular choice for holiday feasts or ancestral rites, sometimes even added to ceremonial broths. Even with just clams and seaweed, this soup yields a beautifully milky, deep, and refreshing broth, making it a hearty and nourishing dish anytime.
Ingredients
- Prepared surf clam meat 200g
- 1 Tbsp sesame oil
- 3 handfuls soaked dried seaweed (approx. 150g)
- 12 cups water (2.4L)
- 4 Tbsp soy sauce for soup (guk-ganjang)
Cooking Instructions
Step 1
When buying fresh surf clams, ask the vendor to shuck them for you if possible. If you bought them in the shell, separate the clam meat. Rinse the clam meat thoroughly under running water and drain well. For easier cooking, cut the clams in half. Portioning the cleaned clams into resealable bags and freezing them is a great way to have this convenient ingredient ready whenever you need it.
Step 2
When the clam meat is partially frozen, it’s easier and safer to slice with a knife as it won’t be slippery. Prepare about 200g of clam meat. (If you are using pre-shucked clam meat, you can skip this step.)
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the sliced clam meat and stir-fry until it is completely cooked through. The clams will turn opaque and release a delicious aroma as they cook.
Step 4
Prepare the seaweed, which adds depth to the soup’s flavor. If using dried, traditional Korean seaweed, soak it in water until fully rehydrated. Once soaked, rub the seaweed thoroughly with your hands and rinse it under running water multiple times to remove excess saltiness. Squeeze out any excess water and roughly chop the seaweed into bite-sized pieces. Prepare about 3 handfuls (approximately 150g).
Step 5
Add the prepared seaweed to the pot with the stir-fried clams. Sauté them together for about 1-2 minutes, just until the seaweed wilts slightly and combines well with the clams.
Step 6
While stir-frying the seaweed and clams, add 4 tablespoons of soy sauce for soup (guk-ganjang) to season. Stir well to ensure the soy sauce is evenly distributed among the ingredients. This step enhances the flavors of both the seaweed and the clams.
Step 7
Pour 12 cups (approximately 2.4L) of fresh water into the pot with the stir-fried ingredients. Bring the soup to a rolling boil over high heat with the lid off. Boiling vigorously over high heat initially helps to quickly extract the flavors from the ingredients.
Step 8
Once the soup reaches a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 30 minutes. During this time, the flavors from the clams and seaweed will fully infuse into the broth, creating a beautifully milky and deeply flavorful seaweed soup.
