Refreshing Clam Soup (Bajirak Guk)
A Sip of Refreshment: Delicious and Clear Clam Soup ★
The moment you taste it, your insides feel instantly refreshed ★ Made with seasonal baby clams for a wonderfully refreshing clam soup. Come to Manle and discover it ★ All Recipes of the World Manke-recipe
Ingredients
- Baby clams (Bajirak) 2 handfuls (approx. 300-400g)
- Water 3 cups (approx. 600ml)
- Green onion 1/4 stalk, thinly sliced
- Korean chili pepper (Cheongyang) 1/2, thinly sliced
- Fish sauce (Myeolchi Aekjeot) 1/3 Tbsp
- Coarse salt, to taste
Cooking Instructions
Step 1
First, it’s important to thoroughly purge the baby clams of sand. Place the clams in a bowl, cover them with plenty of water, and let them soak for about 30 minutes to an hour. Gently swirl the bowl a couple of times during this period to help release more grit. Once purged, rinse the clams lightly under running water. Thinly slice the green onion diagonally and thinly slice the Korean chili pepper after removing the seeds.
Step 2
Pour the 3 cups of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add all the purged baby clams. Some foam may appear as you add the clams; you can skim this off with a spoon for a cleaner broth.
Step 3
As the clams begin to open their shells, reduce the heat to medium-low and simmer for about 5 more minutes. Be careful not to overcook the clams, as they can become tough. Once the broth has developed its flavor, stir in 1/3 Tbsp of fish sauce (or soy sauce) for added depth. Adjust the seasoning with coarse salt if needed. Finally, add the sliced Korean chili peppers and green onions, bring to a brief simmer, and then turn off the heat. Your refreshing and delicious baby clam soup is ready!
