Korean Clam Seaweed Onmyeon (Warm Noodle Soup)

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Dongjuk miyeok onmyeon is a warm noodle soup where small surf clams are simmered to build a clear, deeply briny stock, then combined with rehydrated seaweed and thin wheat noodles.

The cool, oceanic flavor of the clams forms the backbone of the dish, and simmering radish alongside rounds out the saltiness into something bright and clean. The seaweed unfurls in the hot broth, contributing its own quiet marine umami, and seasoning stays minimal with only soup soy sauce and salt so the ingredients speak clearly. This is a restorative bowl often eaten for morning recovery or when a light, clear-tasting meal is preferred. Dongjuk clams resemble Manila clams in shape but yield a deeper, more concentrated broth, making them effective even without additional stock. The thin noodles should be cooked until just tender and transferred directly to the bowl to prevent over-softening once the hot broth is ladled over.

Ingredients

servings

IngredientAmountUnit

somyeon noodles180 gg

small clams300 gg

rehydrated seaweed80 gg

Korean radish120 gg

green onion30 gg

minced garlic1 tsptsp

soup soy sauce1½ tbsptbsp

water1000 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Soak 300g cockle clams in saltwater for 20 minutes to purge sand, then scrub the shells together under running water to remove all grit.
2

Control

Combine 1L water and 120g daikon radish in a pot and simmer over medium heat for 8 minutes to create a refreshing, slightly sweet broth base.
3

Control

Add the cleaned cockle clams and increase to high heat, cooking until the shells open while skimming off any foam.
4

Control

Add 80g rehydrated seaweed, 1 tsp minced garlic, and soup soy sauce, then simmer for 3 more minutes to allow the seaweed's aroma to infuse the broth.
5

Heat

In a separate pot, cook 180g somyeon for 3 minutes, rub under cold water to remove starch, and drain.
6

Prep

Place the somyeon in serving bowls, ladle generous amounts of the hot cockle and seaweed broth over them, then top with 30g sliced green onion.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Warm wheat noodles soak up a clear, oceanic broth derived from small dongjuk surf clams and seaweed.
Finish cue: Place the somyeon in serving bowls, ladle generous amounts of the hot cockle and seaweed broth over them, then top with 30g sliced green onion.