Korean White Kimchi Clam Soup
Quick answer
Baekkimchi bajirak guk is a clear Korean soup that brings together the gentle fermented acidity of white kimchi and the briny oceanic depth of manila clams in a single, u...
What makes this special
- Baekkimchi bajirak guk pairs fermented white kimchi acidity with briny manila clams in a sharp, clear broth.
- White kimchi's lactic acidity and clam brine layer without any gochugaru, keeping the broth clear
- Clams removed first so broth stays sand-free while white kimchi simmers in
Key ingredients
Core cooking flow
- 1 Soak 400 g clams in salted water for at least 20 minutes, then scrub the she...
- 2 Cut 180 g white kimchi into 3 cm pieces and slice 150 g firm tofu into thick cubes so it will not crumble.
- 3 Put 900 ml water and the clams in a pot, then heat gradually over medium heat.
Baekkimchi bajirak guk is a clear Korean soup that brings together the gentle fermented acidity of white kimchi and the briny oceanic depth of manila clams in a single, unmuddied broth. Purged clams begin in cold water and are brought slowly to a boil so the rising temperature coaxes flavor from the shells gradually, building stock as they cook. Once the clams open they are lifted out, and the broth is strained through a fine sieve to eliminate any sand that clung to the shells. Chopped white kimchi is stirred into this clean clam stock, where its lactic sourness dissolves into the liquid and creates a flavor profile that reads simultaneously refreshing and layered. Adding the white kimchi brine as well deepens the acidity further, but its existing salt content demands a taste check before any additional seasoning goes in. Thick-cut tofu squares absorb the surrounding broth as they warm through, contributing a soft, substantial bite alongside their protein. A single cheongyang chili, sliced on the diagonal, introduces a measured sharpness that lifts the otherwise mild base without tilting the soup into heat-forward territory. Scallion should go in during the final thirty seconds of cooking rather than earlier; overcooked scallion loses the fresh, grassy aroma that punctuates the finish. Because this soup contains no gochugaru, the broth stays perfectly clear and pale, and the white kimchi sourness sharpens the clam umami from underneath rather than competing with it, producing a bowl that tastes more complex than its short ingredient list suggests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 400 g clams in salted water for at least 20 minutes, then scrub the shells against each other under running water.
Rinse several times until the water looks clear and discard cracked shells or visible grit.
- 2Finish
Cut 180 g white kimchi into 3 cm pieces and slice 150 g firm tofu into thick cubes so it will not crumble.
Slice 35 g green onion and 1 green chili on the diagonal for quick finishing.
- 3Control
Put 900 ml water and the clams in a pot, then heat gradually over medium heat.
As soon as each clam opens, lift it out with tongs or a slotted spoon so the meat stays tender.
- 4Step
Strain the clam broth through a fine sieve and return the clear liquid to the pot, leaving sand behind.
Add the white kimchi, 120 ml white kimchi brine, and 0.8 tablespoon minced garlic.
- 5Control
Simmer over medium heat for 8 minutes, skimming foam so the soup stays clear.
When the white kimchi turns slightly translucent and the acidity smells rounded, add the tofu and green chili.
- 6Season
When the tofu is hot through, return the clams and add the green onion.
Boil only 1 minute more, then taste the broth and add up to 0.3 teaspoon salt only if the kimchi brine needs balancing.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Soups →Based on shared ingredients and meal pairing
Korean White Chili Clam Stew
Baekgochu bajirak jjigae is a clear Korean clam stew where manila clams and daikon radish supply all the broth depth without any additional stock. Starting from cold water is essential: the gradual temperature rise draws the clams open slowly, pulling their briny, mineral-rich juices into the liquid and producing a more fully flavored broth than a quick boil would allow. The clams are purged first in salted water to remove all traces of sand, then placed in the cold pot together with cut daikon. As the water reaches a boil, the clams open and release their liquor into the surrounding liquid; any that remain closed after full boiling are discarded. Seasoning stays measured with minced garlic and guk-ganjang, while diagonally sliced red chili and cheongyang chili add both visual warmth and layered heat to the otherwise clear broth. Scallion is added only at the final moment to preserve its freshness and fragrance. The daikon contributes a cool, gentle sweetness that balances the clams natural salinity and fuses with the shellfish stock to build a broth of surprising complexity. The stew requires no anchovy, no kelp, and no premade stock: clams and radish alone generate the kind of depth that usually takes considerably more effort to achieve.
Korean Clam Soft Tofu Soup
Bajirak sundubu guk is a Korean soup where the clean brininess of manila clams meets the delicate softness of uncurdled tofu in a broth built from radish and the clams themselves. Radish simmers first to release its cool natural sweetness into the water before the purged clams are added, and that sweetness counterbalances the saltiness of the clam juices, producing a base that is savory without feeling heavy. Once the shells open, soft tofu is scooped in with a large spoon and set down gently; vigorous stirring at this stage dissolves the tofu completely and clouds the broth with fine white particles, while gentle placement keeps the tofu in loose, cloud-like masses that hold their shape through the rest of cooking. Soup soy sauce and minced garlic provide the seasoning backbone, and sliced scallion goes in last for a fresh aromatic lift. Each spoonful carries a piece of soft tofu that releases a pocket of clam-infused broth as it gives way, making the eating experience simultaneously mild and deeply flavored. The clam meat toughens quickly with prolonged heat, so the tofu should go in immediately after the shells open and the entire soup should be finished within three minutes of that point. This soup is also popular as a recovery dish after drinking, valued for how gently it settles the stomach while still delivering enough substance to feel satisfying.
Korean Braised Tofu Rice Bowl
Dubu jorim deopbap places soy-braised tofu over a bowl of hot steamed rice, using the reduced braising glaze as the primary seasoning for the entire dish. Firm tofu is sliced into rectangles, patted dry to remove surface moisture, and pan-fried over high heat until a dense golden crust forms on both sides. This crust is essential - without it, the tofu absorbs the braising sauce too quickly and falls apart. With it, the exterior holds its structure while the interior slowly soaks up the seasoning from the inside out. The braising sauce is built from soy sauce, sugar, minced garlic, and a small amount of water. Sliced onion cooks alongside the tofu in the sauce, softening and dissolving into the liquid to contribute sweetness as the sauce reduces to a sticky, mahogany-colored glaze. Cheongyang chili, sliced on the bias, introduces a sharp clean heat that cuts through the sweetness of the sauce. Green onion goes in last, just before plating, to keep its fragrance intact. The finished sauce is spooned over the rice along with the tofu, where it seeps into each grain and ensures that flavor remains consistent from the first bite to the last. The dish stands on its own without additional side dishes and provides a practical source of plant protein for vegetarian meals.
Korean White Clam Clear Soup
Baekhap jogae tang is a clear Korean clam soup built entirely on the flavor of hard clams, with no additional stock of any kind. The clams are soaked in salted water until fully purged of sand, then transferred to cold water in the pot and heated gradually. This slow climb from cold allows the clams to release their maximum flavor into the surrounding liquid before they even open, producing a more richly flavored broth than rapid boiling ever could. Daikon radish simmers in the same water, lending a cool, clean sweetness that tempers the clams inherent saltiness while absorbing broth flavor itself, softening into bite-sized pieces that are worth eating alongside the shellfish. A tablespoon of cheongju, Korean clear rice wine, is added early to neutralize any briny off-notes that might otherwise linger, leaving a cleaner, lighter finish. Garlic appears in small amounts only, deliberately restrained so it does not compete with the delicate shellfish flavor that is the whole point of the dish. Scallion and red chili are placed on top at the very end, contributing color and fragrance rather than direct seasoning. Salt is kept to an absolute minimum since the clam liquor itself provides all the salinity required. The soup is a lesson in simplicity: no anchovy, no kelp, no premade stock. The clams do all the work, and the result is a broth that is simultaneously light and deeply satisfying.
Serve with this
Korean Braised Burdock Root
Julienned burdock root is simmered in soy sauce, sugar, and corn syrup with enough water to submerge the strips, then reduced slowly until the liquid thickens into a concentrated glaze. Unlike stir-fried burdock, this braised version cooks under a lid at moderate heat, giving the tough fibers time to soften while retaining a pleasantly chewy core. Soy sauce penetrates deep into the root during the extended simmer, establishing a salty foundation that the corn syrup then balances with a mellow sweetness. As the braising liquid reduces, the sugars begin to caramelize, darkening the color and adding a layer of complexity to burdock's naturally earthy, woody flavor. The dish is done when nearly all the liquid has evaporated and each strip glistens with a thick, lacquered coating. Vinegar added at the start prevents the burdock from discoloring and contributes a faint tartness that keeps the sweetness in check. Stored in a sealed container, the jorim remains good in the refrigerator for close to ten days.
Korean Bell Pepper Pickles
Papeurika jangajji is a Korean soy-vinegar pickle made by cutting red and yellow bell peppers and cucumber into two-centimeter strips, layering them in a sterilized glass jar, and pouring over a hot brine of soy sauce, vinegar, water, sugar, and whole peppercorns. The peppers' thick flesh absorbs the brine gradually while holding a firm, satisfying crunch throughout, and their natural vegetable sweetness forms a precise three-way balance with the salty soy and tart vinegar. Whole peppercorns leave a faint, lingering spice at the finish that keeps each bite interesting, and the vivid red-and-yellow colors make these pickles a clear visual accent on the table. The pickles are edible from the next day, but the flavor is at its best after two to three days once the brine has fully penetrated to the center. Leaving out the cucumber reduces moisture release and extends refrigerator life to more than two weeks. Any leftover brine works well as a salad dressing, so nothing goes to waste.
Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
Buchu-bajirak-jeon is a seafood pancake of garlic chives and clam meat, pan-fried in a batter made with a mix of all-purpose pancake flour and rice flour. The rice flour addition increases the chew and gives the finished jeon a slightly more resilient texture than plain flour batters. Clam meat releases a briny, oceanic liquid as it cooks that seeps into the batter and flavors it throughout, while the chives add a sharp, grassy counterpoint. Minced garlic and diagonally sliced cheongyang chili worked into the batter suppress any fishiness and build a layered fragrance. A generous amount of oil in the pan over medium heat produces edges that crisp and brown like the outside of a fritter. Waiting until the bottom is fully set before flipping prevents the pancake from tearing. Served with soy dipping sauce or a seasoned soy mixture, the clean salinity of the clams comes through clearly.
Similar recipes
Korean Young Radish Clam Soup
Yeolmu-bajirak-guk is a clear soup that draws its flavor from manila clams purged in salt water and simmered with thinly sliced radish. As the clam shells open, they release a briny, mineral-rich liquid that forms the broth's backbone. Young radish greens and a cheongyang chili are added in the final three minutes to keep the greens fresh and slightly crunchy. Soup soy sauce and salt adjust the seasoning, though the clams provide enough natural salinity that only a light hand is needed.
Korean Spinach Clam Soup (Light Shellfish and Greens Broth)
Sigeumchi-bajirak-guk pairs manila clams and spinach in a clean, transparent broth that lets both ingredients speak without interference from heavy seasoning or separately prepared stock. The clams are purged of sand and started in cold water, then brought slowly to a boil so each shell opens at its own pace, releasing a naturally briny, mineral-rich liquor that forms the entire foundation of the soup. No additional stock is needed, because the clam liquid is the stock. Spinach enters only in the final thirty to sixty seconds of cooking, which is the narrow window where the leaves soften just enough to be palatable while their vivid green color and delicate grassy flavor remain intact. Soup soy sauce and a small amount of garlic provide the only seasoning, and this restraint is deliberate: any stronger flavoring would bury the subtle sweetness of fresh clam broth. The grassy undertone in the spinach quietly neutralizes any sharp seafood edge, leaving the soup tasting clean and deeply refreshing. The nutritional logic behind this combination is frequently cited in Korean households: spinach is among the most iron-dense vegetables, and clams supply taurine and zinc in meaningful amounts, making the soup a regular recommendation for children in growth phases and for pregnant women. From first clam into the pot to finished bowl takes no more than fifteen minutes, which helps explain its steady presence on weeknight dinner tables throughout Korea.
Korean Clear Broth Tofu Stew
Tofu simmers in a deep beef stock alongside shiitake mushrooms and zucchini in this clean-flavored stew. The quality of the beef stock drives the entire dish, with shiitake mushrooms reinforcing the umami depth. Soft tofu cubes absorb the rich broth, while zucchini contributes a mild sweetness. Seasoned only with soup soy sauce and salt, this stew showcases a restrained, elegant approach to Korean jjigae without any chili heat.