Korean Clam Soft Tofu Soup
Bajirak sundubu guk is a Korean soup where manila clam broth meets soft tofu for a texture that is simultaneously silky and full of marine flavor. Radish simmers first to release its cool sweetness into the water, and when the purged clams are added afterward, the radish sweetness wraps around the clams' saltiness, creating a balanced base. Once the shells open, soft tofu is scooped in with a large spoon and left largely undisturbed; stirring too vigorously dissolves the tofu completely and clouds the broth, while gentle placement preserves its pillowy, cloud-like texture. Soup soy sauce and minced garlic provide seasoning, and scallion goes in at the end for aroma. Each spoonful delivers the soft tofu holding a pocket of clam-infused broth, making the eating experience both mild and deeply flavored at once. Because clam meat toughens with prolonged cooking, the tofu should go in immediately after the shells open and the soup should finish within three minutes.
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Instructions
- 1
Soak clams in salted water for 20 minutes, then rinse well.
- 2
Boil water and radish for 8 minutes to draw out sweetness.
- 3
Add clams and garlic, then simmer until the shells open.
- 4
Spoon in soft tofu and season with soup soy sauce.
- 5
Add green onion, simmer 2 more minutes, and finish with salt.
- 6
Serve hot right away.
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