Korean White Clam Clear Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
In this clam soup the radish is eaten as eagerly as the clams.
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It simmers for about seven minutes before the white clams and a spoonful of cheongju (clear rice wine) go in, then softens as it soaks up their broth. Salt is added only in pinches, after tasting.
Ingredients
Instructions
- 1
Soak 500g surf clams in salt water (1L water, 1 tbsp salt) for at least 20 minutes.
Scrub the shells clean and rinse.
- 2
Cut 120g radish into thin rectangles (nabak).
Slice the green onion and 0.5 red chili on the diagonal.
- 3
Add 1L water and the radish to a pot.
Boil over medium heat for 7 minutes to dissolve the radish's clean sweetness into the base broth.
- 4
Add the clams and 1 tbsp cheongju.
Increase to medium-high heat and boil until the shells open. Cheongju cuts any fishy odor.
- 5
Skim off any foam that rises.
Season with 0.5 tbsp minced garlic and 0.5 tsp salt.
- 6
Add green onion and red chili, simmer 1 minute more, then turn off the heat and serve immediately.
Prolonged cooking shrinks the clam meat.
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