Korean White Kimchi Clam Soup
Baekkimchi bajirak guk is a clear Korean soup that unites the gentle fermented acidity of white kimchi with the briny depth of manila clams. Purged clams are simmered in water until they open, then removed while the broth is strained to catch any grit. Chopped white kimchi is added to the clean clam stock, where its lactic tang dissolves into the liquid and produces a flavor profile that is both refreshing and layered. Including the white kimchi brine deepens the acidity, though its salt content means additional seasoning should follow a taste check. Thick-cut tofu slabs absorb the surrounding broth while contributing substance, and a single diagonally sliced cheongyang chili introduces a controlled heat into the otherwise mild soup. Scallion goes in at the end and should not overcook to preserve its fresh aroma. Unlike red kimchi soups, this version has no gochugaru, keeping the broth clear and letting the white kimchi's clean sourness sharpen the clam umami rather than competing with it.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse several times.
- 2
Cut white kimchi into 3 cm pieces and dice tofu into large cubes.
- 3
Boil clams in water until they open, then remove the clams and reserve.
- 4
In the same broth, add kimchi, kimchi brine, and garlic, then simmer 8 minutes.
- 5
Return tofu and clams, cook 3 minutes, then add green onion and chili for 1 final minute.
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