Korean White Kimchi Clam Soup
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
There is kimchi in this soup but no chili flakes, so the broth stays clear while the sourness of white kimchi and its brine works its way into the clam stock.
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The clams come out as they open, and the stock is strained through a fine sieve before the kimchi goes in. If the kimchi is salty, the salt is left out.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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