Korean Clam and Water Parsley Soup
Bajirak minari tang is a Korean clear soup that pairs manila clams with water parsley (minari) for a broth that is simultaneously briny and herbaceous. Starting the clams in cold water and raising the temperature gradually coaxes maximum flavor from the shells into the liquid. Once the clams open, rice wine is added to drive off any fishy notes, and the broth is seasoned lightly with soup soy sauce and minced garlic. The water parsley is added in two stages: the stems go in three minutes before serving to retain their crunch, and the leaves enter in the final minute to preserve their distinctive green fragrance. Adding minari too early causes its aroma to dissipate and its color to turn dull yellow, making timing the single most important variable for this ingredient. Diagonally sliced red chili floated in the clear broth adds visual brightness. The interplay between the clams' marine depth and minari's unique herbal character creates a contrast where each ingredient amplifies the other, and the soup achieves remarkable complexity without any anchovy or kelp stock.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse thoroughly.
- 2
Bring water, sliced garlic, and rice wine to a boil.
- 3
Add clams and cook 4-5 minutes until shells open.
- 4
Skim foam and season with soup soy sauce and salt.
- 5
Add minari, green onion, and red chili, then cook just 1 minute.
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