Refreshing Clam Soup (Dongjuk Jogae Tang) Recipe
Experience the pure, refreshing taste of the sea with this Dongjuk Clam Soup – its clear broth is simply exquisite!
Perfect for when you’re not feeling hungry! This recipe for Dongjuk Clam Soup is packed with flavorful clams, creating a wonderfully refreshing broth. It’s simple yet delivers a deep umami flavor, making it ideal for hangover relief or as a delicious side dish with rice.
Main Ingredients
- 500g fresh Dongjuk clams
- 1 sheet dried kelp (5x5cm)
- 1-2 Korean green chili peppers
- A handful of crown daisy
Cooking Instructions
Step 1
First, it’s crucial to purge the clams of grit. Place the Dongjuk clams in a bowl and gently swish them around with your hands while rinsing. Soaking them in lightly salted water (1/2 tsp salt per 1 cup water) and covering the bowl with dark cloth or foil, then refrigerating for 30 minutes to 1 hour, will encourage the clams to release any sand and make them much cleaner. After purging, rinse the clams thoroughly under running water and drain.
Step 2
Pour 1.5 liters of cold water into a pot. Add the purged and rinsed Dongjuk clams and 1 sheet of dried kelp. The kelp will be removed later, so its size isn’t critical, but using one about 5x5cm is recommended to extract sufficient flavor from the broth.
Step 3
Bring the pot to a boil over high heat. As soon as the water starts to vigorously boil, quickly remove the kelp. Be careful not to boil the kelp for too long, as it can make the broth cloudy and unpleasant.
Step 4
As the clams cook, white foam will appear on the surface. This foam is impurities, so skim it off thoroughly with a spoon. Removing the foam helps keep the broth clear and maintain its clean taste.
Step 5
To add a refreshing and slightly spicy kick, thinly slice the Korean green chili peppers and add them to the pot. Use 2 peppers if you like it spicy, or 1 for a moderate level of heat. Optionally, you can add 1/2 Tbsp of minced garlic for an extra layer of umami.
Step 6
Finally, add a generous handful of cleaned crown daisy. Crown daisy loses its fragrance if overcooked, so add it just before turning off the heat or after you’ve turned it off, allowing it to wilt slightly. For taste, you can add a touch of soy sauce for soup. Your delicious Dongjuk Clam Soup is now ready! Serve immediately while hot.
