Korean Shepherd's Purse Clam Soup
Naengi-bajirak-guk is a Korean spring soup that brings together shepherd's purse and clams in a clear broth. The clams go in first, opening their shells and releasing a briny, savory liquor that becomes the foundation of the soup. Cubed tofu simmers alongside, absorbing the surrounding flavor while contributing a soft, yielding texture. Shepherd's purse is added only in the final minutes to preserve its distinctive earthy, slightly wild fragrance - overcooking flattens the aroma that makes the herb worth seeking out. Soup soy sauce and garlic provide restrained seasoning, letting the natural salinity of the clams and the green, grassy scent of the naengi define every spoonful. It is a bowl that announces the arrival of spring on Korean tables.
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Instructions
- 1
Purge clams in salted water, then rinse thoroughly.
- 2
Trim and clean naengi, then cut into 4 cm pieces.
- 3
Boil water and cook clams until they open.
- 4
Add garlic and soup soy sauce, then simmer tofu for 3 minutes.
- 5
Add naengi and green onion, cooking just 2 minutes to preserve aroma.
- 6
Adjust salt and serve immediately.
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