Korean Clam Soft Tofu Soup
Quick answer
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.
What makes this special
- Bajirak sundubu guk combines delicate, uncurdled soft tofu with briny manila clams in a light, radish-based broth.
- Daikon simmered 8 minutes first to lay a sweet base that softens the clam's brine
- Soft tofu dropped in large spoonfuls to keep its cloud-like chunky texture
Key ingredients
Core cooking flow
- 1 Soak 500 g clams in salted water for at least 20 minutes so they release sand.
- 2 Cut 180 g Korean radish into thin flat pieces and slice 40 g green onion.
- 3 When the water boils, keep a steady medium heat and simmer for 8 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 500 g clams in salted water for at least 20 minutes so they release sand.
Rub the shells together under running water, rinse well, and discard any broken clams before cooking.
- 2Control
Cut 180 g Korean radish into thin flat pieces and slice 40 g green onion.
Put the radish and 1.2 L water in a pot, then bring it up over medium heat.
- 3Control
When the water boils, keep a steady medium heat and simmer for 8 minutes.
The radish edges should look slightly translucent, and the broth should stay clear while the radish sweetness comes out.
- 4Control
Add the clams and 1 tbsp minced garlic, then cook over medium heat.
As the shells begin to open, skim off foam from the surface and avoid prolonged boiling so the clam meat stays tender.
- 5Season
Once the clams have opened, spoon in 400 g soft tofu in large pieces.
Add 1.5 tbsp soup soy sauce, then nudge gently instead of stirring hard so the tofu stays in soft curds.
- 6Finish
Add the sliced green onion and simmer gently over low heat for just 2 minutes.
Adjust the final seasoning with 0.5 tsp salt, turn off the heat, and serve the soup hot right away.
After the steps
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