Korean Napa Cabbage Clam Soup
Quick answer
- Active time
- 38 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
No anchovy or kelp stock here, just the liquor from the clams and the sweetness of napa cabbage, so the soup tastes clean and gentle.
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That also means any leftover grit has nowhere to hide, which is why the clams need a thorough soak beforehand.
Ingredients
Instructions
- 1
Soak 500 g clams in salt water made with 1 L water and 1 tablespoon salt for at least 2 hours.
Treat this as a required prep step, because any remaining sand will make the clear broth gritty.
- 2
Cut 220 g napa cabbage into 3 cm bite-size pieces and slice 0.5 green onion on the diagonal.
Keep the cabbage pieces similar in size so they soften evenly without some pieces collapsing before the rest cook.
- 3
Put 1.5 L water and the purged clams in a pot, then start over medium heat from cold water.
Let the temperature rise gradually so the clam liquor flavors the water cleanly instead of turning harsh.
- 4
When the water boils and the clam shells open, lift out only the clams right away.
Leave the broth in the pot, because keeping the opened clams boiling will make the meat tough and rubbery.
- 5
Add the cabbage and 1 teaspoon minced garlic to the clam broth, then simmer over medium heat for about 7 minutes.
Stop when the cabbage looks slightly translucent and the thicker stems bend but still hold shape.
- 6
Return the clams and season first with 1 tablespoon soup soy sauce.
Taste before adding salt, using only the small amount needed, then add the green onion and boil 1 minute to keep its fresh aroma.
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