Korean Corbicula Clam Noodle Soup
Jaecheop-guksu is a regional specialty from Hadong in South Gyeongsang Province, built on a clear broth extracted from purged freshwater corbicula clams. The broth carries the clams' concentrated brininess alongside a remarkably clean, light body, seasoned sparingly with soup soy sauce and salt to let the shellfish flavor dominate. A single cheongyang chili simmered in the pot lends a gentle background heat, and scallion with black pepper finishes the aroma. Widely regarded as a hangover remedy, this noodle soup is prized for its ability to settle the stomach with its pure, uncluttered flavor.
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Instructions
- 1
Rinse the clams several times in cold water to remove grit, then drain.
- 2
Bring water to a boil, add clams, and cook 3-4 minutes until shells open.
- 3
Remove clams and pick out the meat; strain the broth through fine mesh or cloth.
- 4
Season the clear broth with soup soy sauce, garlic, and salt, then simmer 5 more minutes.
- 5
Boil somyeon for 3 minutes, rinse in cold water while rubbing lightly, and drain well.
- 6
Place noodles in bowls, top with clam meat, pour over hot broth, and finish with scallion, chili, and pepper.
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