Dongjuk-tang (Korean Surf Clam Broth)

Quick answer

Total time: 37 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Dongjuk-tang is a Korean surf clam soup where purged clams simmer with radish in plain water to produce a briny, naturally sweet broth that needs almost no added seasoning.

The radish goes in first and cooks for six minutes to build a sweet, mild base, then the clams are added for three to four minutes -- they are done the moment their shells open wide, and cooking any longer tightens and toughens the meat. Any clam that remains shut after cooking must be discarded without exception. Water dropwort stirred in at the end contributes a fresh, herbaceous fragrance that lifts the broth, and a single cheongyang chili pepper adds a mild, lingering heat that tempers the ocean flavor without masking it. The combination of clam brine, radish sweetness, and perilla creates a broth that tastes far more complex than its short ingredient list suggests.

Ingredients (2 servings)

Ingredient	Amount	Unit
surf clams	600	g
water	1000	ml
korean radish	120	g
water dropwort	40	g
minced garlic	1	tsp
hot green chili	1	ea
soup soy sauce	1	tbsp
salt	0.25	tsp

Instructions

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

6 steps

1

Season

Soak 600g of surf clams in a bowl of cold salt water for at least 20 minutes to purge all sand and grit.

Scrub the outer shells thoroughly with a stiff brush to remove any remaining debris or mud.
2

Prep

Slice 120g of Korean radish into thin, bite sized rectangles about 0.3cm thick to ensure they release sweetness quickly.

Trim the stems of 40g water dropwort and cut them into even 4cm lengths.
3

Control

Place 1000ml of water and the sliced radish in a large pot.

Bring to a boil over medium heat and simmer for 6 minutes until the water turns slightly translucent and the radish builds a sweet base.
4

Control

Add the purged clams to the boiling pot and cook for 3 to 4 minutes.

Watch closely and reduce the heat the moment the shells pop open, as overcooking will make the delicate clam meat tight and tough.
5

Control

Stir in 1 teaspoon of minced garlic and 1 tablespoon of soup soy sauce for depth.

Add one thinly sliced hot green chili pepper and simmer for one additional minute to infuse the broth with a mild heat.
6

Finish

Add the fresh water dropwort and adjust the final seasoning with a small pinch of salt.

Turn off the heat immediately to preserve the herbal aroma and discard any clams that remained tightly shut.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dongjuk-tang draws a natural sweetness and briny depth from Korean surf clams and radish into a minimalist soup.
Finish cue: Bring to a boil over medium heat and simmer for 6 minutes until the water turns slightly translucent and the radish builds a sweet base.
Avoid this: Watch closely and reduce the heat the moment the shells pop open, as overcooking will make the delicate clam meat tight and tough.