Korean Young Radish Clam Soup
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 vibrant 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.
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Instructions
- 1
Purge clams in salted water, then rinse well.
- 2
Cut young radish greens into 4 cm lengths and thinly slice radish.
- 3
Boil water with radish for 6 minutes to build sweetness.
- 4
Add clams and garlic, cooking until the shells open.
- 5
Add radish greens and chili, simmer 3 minutes, then season with soy sauce and salt.
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