Dongjuk-tang (Korean Surf Clam Broth)
Dongjuk-tang is a Korean surf clam soup where purged clams simmer with radish in water to produce a briny, naturally sweet broth with almost no added seasoning. The radish goes in first for six minutes to build a sweet base, and the clams follow for three to four minutes - they are done the moment their shells open, and cooking any longer toughens the meat. Clams that remain shut after cooking must be discarded. Water dropwort stirred in at the end contributes a fresh, herbaceous fragrance, and a single cheongyang chili pepper adds a mild, lingering heat that tempers the ocean flavor without masking it.
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Instructions
- 1
Purge clams in salted water for 20 minutes and scrub shells clean.
- 2
Slice radish thinly and cut water dropwort into 4 cm lengths.
- 3
Boil radish in water for 6 minutes.
- 4
Add clams and cook 3-4 minutes until shells open.
- 5
Add garlic, soup soy sauce, and chili, then simmer 1 minute.
- 6
Add water dropwort, adjust salt, and serve immediately.
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