Korean Napa Cabbage Clam Soup
Baechu jogae guk is a clear Korean soup that draws its flavor entirely from clams and napa cabbage without any additional stock ingredients. The clams must be purged in salted water for at least two hours to expel all sand; skipping this step ruins the broth with grit. Starting from cold water with both the cabbage and clams allows the temperature to rise gradually, coaxing sweetness from the cabbage as it heats. Once the clam shells open, the heat is reduced and the broth is lightly seasoned with minced garlic and guk-ganjang. Sliced scallion is added near the end for freshness but is not overcooked. Since the clam liquor itself carries significant salinity, additional salt should be minimal and added only after tasting. The soup's appeal lies in its simplicity: no anchovy stock or kelp is needed because the marine depth of the clams and the vegetal sweetness of the cabbage together produce a clean, layered broth.
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Instructions
- 1
Purge clams in salted water, then rinse well.
- 2
Cut napa cabbage into bite-size pieces and slice green onion.
- 3
Boil water, cook clams until opened, then remove them.
- 4
Add cabbage and garlic to the broth and simmer 7 minutes.
- 5
Return clams, season with soy sauce and salt, and finish with green onion.
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