Korean Young Radish Clam Soup
Quick answer
Yeolmu-bajirak-guk is a clear soup that draws its flavor from manila clams purged in salt water and simmered with thinly sliced radish.
What makes this special
- Yeolmu-bajirak-guk features briny manila clams and young radish in a clear, fresh soup.
- Young radish added only after clams open preserves its fresh grassy aroma in just 3 minutes
- Clam's natural salinity means seasoning must be added gradually to avoid over-salting
Key ingredients
Core cooking flow
- 1 After purging 500 g manila clams in salted water, rub the shells together under running water.
- 2 Trim the root ends from 220 g young radish greens and cut them into 4 cm lengths.
- 3 Put 1300 ml water and the sliced radish in a pot and bring it to a boil over high heat.
Yeolmu-bajirak-guk is a clear soup that draws its flavor from manila clams purged in salt water and simmered with thinly sliced radish. As the clam shells open, they release a briny, mineral-rich liquid that forms the broth's backbone. Young radish greens and a cheongyang chili are added in the final three minutes to keep the greens fresh and slightly crunchy. Soup soy sauce and salt adjust the seasoning, though the clams provide enough natural salinity that only a light hand is needed. It can be served as a soup served with rice, with simple accompaniments chosen to match the sauce, broth, or topping.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
After purging 500 g manila clams in salted water, rub the shells together under running water.
Discard any cracked clams or ones that stay open when tapped, so sand and off flavors do not cloud the soup.
- 2Prep
Trim the root ends from 220 g young radish greens and cut them into 4 cm lengths.
Thinly slice 120 g Korean radish so it softens quickly and releases gentle sweetness into the broth.
- 3Control
Put 1300 ml water and the sliced radish in a pot and bring it to a boil over high heat.
Once boiling, lower to medium heat and cook about 6 minutes, until the radish edges look slightly translucent.
- 4Control
Add the clams and 1 tablespoon minced garlic, then keep the soup at a lively simmer.
As soon as the shells open, lower the heat to medium low so the clam meat stays tender instead of turning tough.
- 5Season
Skim off excess foam with a spoon if the broth looks cloudy.
Stir in 1.5 tablespoons soup soy sauce first, then taste before adding more salt because the clams already bring briny seasoning.
- 6Control
Add the young radish greens and sliced Cheongyang chili, then simmer only 3 minutes.
The greens should turn brighter and stay lightly crisp. Add the 0.4 teaspoon salt in portions, stopping when the broth tastes clean and balanced.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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