Quick and Refreshing Clam and Seaweed Soup (Bajirak Miyeokguk)
A Simple and Flavorful Korean Classic: Bajirak Miyeokguk
A quick and easy clam and seaweed soup that can be prepared in a flash! This recipe delivers a wonderfully refreshing taste with minimal effort.
Main Ingredients- 1 handful dried seaweed (about 10g)
- A small handful of fresh clams (about 100g)
- A little minced garlic (about 1/2 tsp)
- 4 cups dried anchovy and kelp broth
Seasoning- 1.5 Tbsp soy sauce for soup (or fish sauce)
- A little sesame oil (about 1 tsp)
- 1.5 Tbsp soy sauce for soup (or fish sauce)
- A little sesame oil (about 1 tsp)
Cooking Instructions
Step 1
First, prepare the broth: In a pot, combine 4 cups of water, a piece of dried kelp (approx. 5x5cm), and 5-6 dried anchovies. Bring to a boil over medium heat to create a flavorful broth. Once boiling, remove the kelp. Continue to simmer the anchovies for about 5 more minutes, then remove them to get a clear broth. In a separate bowl, soak the dried seaweed in cold water for about 10 minutes until fully rehydrated.
Step 2
Once the seaweed is rehydrated, rinse it under cold water, squeeze out excess water, and cut it into bite-sized pieces (about 3-4cm). Now, place the pot back on the stove over medium-low heat. Add 1 teaspoon of sesame oil. When the sesame oil is warm, add the cut seaweed and stir-fry for 2-3 minutes until it becomes tender and fragrant. You’ll know it’s ready when a savory aroma is released.
Step 3
After stir-frying the seaweed, add the cleaned clam meat and continue to sauté together for about 1 more minute. The clams will start to cook and release their flavor. Next, pour in all the prepared anchovy and kelp broth and bring it to a boil over high heat. Once the soup boils, reduce the heat to medium. Season with 1.5 tablespoons of soy sauce for soup and 1/2 teaspoon of minced garlic. Continue to simmer for about 5 minutes, or until the clams have opened and the seaweed is tender. Your delicious clam and seaweed soup is now ready!
