Korean Corbicula Clam Noodle Soup
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tiny freshwater corbicula clams, a specialty of Hadong along the Seomjin River in South Gyeongsang, give this noodle soup a broth that tastes strongly of shellfish yet stays light and clear.
Read more
Restaurants along the river serve the clams in many forms and treat them as the defining local taste. Seasoning is kept to soup soy sauce and a little salt so the clams lead, while one cheongyang chili adds quiet background heat. Skipping the straining step leaves grit and an earthy taste that clouds that clean flavor. The somyeon is boiled separately and scrubbed hard in cold water, since leftover starch would cloud the strained broth all over again.
Ingredients
Instructions
- 1
Rinse 350g freshwater clams in cold water several times to remove sand, then drain in a colander.
- 2
Bring 1000ml water to a boil, add the clams, and cook over medium heat for 3-4 minutes until shells open.
- 3
Remove the clams and pick out the meat.
Strain the broth through a fine cloth or sieve to get a clear, grit-free stock.
- 4
Add 1 tbsp soup soy sauce, 1 tsp minced garlic, and salt to the clear broth.
Simmer 5 more minutes to achieve a clean, balanced flavor.
- 5
Boil 180g somyeon for 3 minutes.
Scrub vigorously in cold water to remove starch, then squeeze out all water.
- 6
Place noodles in a bowl and top with the picked clam meat.
Ladle hot broth generously, then garnish with green onion, chili pepper, and black pepper.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Freshwater Fish Noodle Soup
Somyeon thin wheat noodles, Cheongyang chili
Korean Soy Braised Cockles
Cheongyang chili, Scallion
Korean Kimchi Potato Jeon
Cheongyang chili, Scallion