Korean White Clam Clear Soup
Baekhap jogae tang is a clear Korean soup built entirely on the flavor of hard clams simmered in water without additional stock. The clams are soaked in salt water until fully purged of sand, then placed in cold water and heated gradually; this slow temperature rise draws maximum flavor from the shells into the broth. Daikon radish simmers alongside, lending a cool sweetness that tempers the clams' saltiness. A tablespoon of cheongju (clear rice wine) is added to neutralize any briny off-notes and leave a clean finish. Garlic is used sparingly so it does not compete with the shellfish flavor, and scallion and red chili are added at the end for color and fragrance. Salt is kept minimal since the clam liquor itself provides ample seasoning. The soup's entire philosophy rests on a single ingredient doing all the heavy lifting: no anchovy, no kelp, just clams producing a broth that is simultaneously light and deeply flavored.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then scrub shells clean.
- 2
Slice radish thinly, and diagonally slice green onion and red chili.
- 3
Boil water with radish for 7 minutes to build subtle sweetness.
- 4
Add clams and rice wine; cook on medium-high until shells open.
- 5
Skim foam, then season with garlic and salt.
- 6
Add green onion and red chili, boil for 1 minute, and serve immediately.
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