How to Make Refreshing and Spicy Clam Soup (Dongjuk Jogaetang)
Refreshing and Spicy Dongjuk Clam Soup Recipe
Feeling uninspired by meals? A bowl of refreshing and spicy soup is the perfect solution! Dongjuk clam soup, also known as ‘water gun soup’ due to the clams’ unique habit, is not only delicious but also packed with nutrients, making it a wonderful dish for the whole family. Dongjuk clams are rich in iron, beneficial for preventing anemia and boosting energy. This recipe will guide you through making a delightful Dongjuk clam soup to revitalize your appetite and enhance your well-being.
Ingredients
- 500g Dongjuk Clams
- 1 liter Water (for broth)
- 2 Tbsp Coarse Salt (for purging sand)
- 1 liter Water (for purging sand)
- Pinch of Salt (for seasoning)
- 1/2 stalk Scallion (Green Onion)
- 1 Red Chili Pepper
- 3 cloves Garlic (whole)
- 1 Green Chili Pepper
Cooking Instructions
Step 1
Take a closer look at the fresh Dongjuk clams. They are characterized by their rounded, triangular, grayish-white shells with white interiors. The dark lines on the shell indicate the clam’s age. Their color may vary slightly depending on the mudflat environment where they were harvested. While these clams are sent after an initial purging process, an extra step at home will ensure a clearer, purer broth.
Step 2
For the purging process, dissolve 2 tablespoons of coarse salt in 1 liter of water in a bowl. It’s crucial to mimic the salinity of seawater. Using a stainless steel bowl can enhance the purging effect. Always use coarse salt; fine or regular table salt can harm the clams. If you have more clams, increase the water and salt ratio accordingly.
Step 3
To help the clams purge effectively, create an environment similar to their natural habitat. Cover the bowl with a dark cloth or bag to ensure darkness. Let them purge for about 1 to 2 hours. This dark, salty environment encourages them to expel any remaining sand or grit.
Step 4
Well-purged Dongjuk clams will show their siphons slightly extended from their shells. Since they’ve already undergone an initial purge, there shouldn’t be much mud, but continue to monitor them during the purging process.
Step 5
After purging, rinse the clams thoroughly under running water multiple times. Then, place them in a colander to drain excess water before cooking.
Step 6
Pour 1 liter of cold water into a pot and add the purged Dongjuk clams. Bring the water to a boil. As it boils, skim off any foam that rises to the surface. This step is essential for a clear, clean broth. Using a fine-mesh sieve makes foam removal easy. Boil for about 10 minutes after it starts simmering; this is enough time for the clams’ flavor to infuse the broth. Overcooking clams can make them tough and shrunken, so be mindful of the time.
Step 7
While the broth is simmering, prepare the aromatics. Thinly slice the 3 whole garlic cloves. Using sliced garlic instead of minced garlic prevents the broth from becoming cloudy. Slice the red and green chili peppers into rounds, and thinly slice the scallion diagonally.
Step 8
Once a milky, flavorful broth has been extracted from the clams, add the sliced garlic first to enhance the aroma.
Step 9
Season the soup. A mix of coarse salt and regular salt can provide a deep, refreshing taste. Coarse salt adds umami to the broth. Since the clams themselves are salty, start with a small amount and adjust to your preference. Avoid adding too much salt initially.
Step 10
Add all the prepared red chili peppers, green chili peppers, and diagonally sliced scallions to the pot. The vibrant colors will add visual appeal to the soup.
Step 11
The green chili peppers contribute a pleasant spiciness, making the broth both refreshing and invigorating. If you prefer less heat, you can omit the green chilies. Enjoy this warm, invigorating Dongjuk clam soup to add a lively touch to your meal!
