Korean Clam Seaweed Onmyeon (Warm Noodle Soup)

Name: Korean Clam Seaweed Onmyeon (Warm Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: somyeon noodles 180 g; small clams 300 g; rehydrated seaweed 80 g; Korean radish 120 g; green onion 30 g; minced garlic 1 tsp; soup soy sauce 1.5 tbsp; water 1000 ml

Quick answer

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

About this dish

Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor.

Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.