Korean Boiled Seafood Broth

Name: Korean Boiled Seafood Broth
Prep time: 15 min
Cook time: 25 min
Yield: 3 servings
Cuisine: korean
Ingredients: clams 300 g; shrimp 200 g; squid 150 g; green onion 2 stalk; garlic 4 clove; salt 1 tsp; water 1.5 L

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Easy
Servings: 3 servings
Ingredients: 7

About this dish

With no chili paste or doenjang, only salt, garlic and scallion, the broth tastes of nothing but the clams, shrimp and squid.

Each bowl holds open clam shells, curled red shrimp and white rings of squid.

Ingredients

servings

IngredientAmount

green onion2 stalk

garlic4 clove

water1½ L

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Instructions

6 steps

1

Soak 300g clams in 3 percent salted water for about 1 hour in a dark spot so they purge sand.

Lift them out without pouring the grit back over them, then rub the shells under running water.
2

Peel and devein 200g shrimp, keeping the pieces whole so they cook evenly.

Remove the squid skin, then slice 150g squid into 1cm rings, making the pieces similar in thickness to avoid tough edges.
3

Put 1.5L water, 2 green onion stalks, and 4 garlic cloves in a pot.

Bring it to a full boil over high heat, then let the aromatics release their flavor before adding seafood.
4

Add the cleaned clams and lower the heat to medium.

Simmer until the shells open and cloudy briny juices enter the broth, skimming foam often so the soup stays clear instead of muddy.
5

Add the shrimp and squid, then season with 1 tsp salt.

Keep the pot at a medium simmer for about 5 minutes, stopping when the shrimp turn pink and the squid rings turn opaque.
6

Taste the broth and adjust with a very small pinch of salt only if needed.

Add sliced green onion at the end, then serve immediately before the shrimp tightens and the squid becomes rubbery.