Refreshing Gim Guk (Seaweed Soup) with Clams
A clear, refreshing soup boiled with clams and toasted seaweed, great for hangover relief.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A light soup ready in 20 minutes using manila clam meat and toasted green laver sheets. Clams and seaweed come together in a clean kelp broth for a refreshing flavor. Mild and gentle on the stomach, it makes a wonderful breakfast or hangover soup.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Dried seaweed sheets (gim)3 sheets
- Manila clam meat100 g
- Minced green onion2 tbsp
- Salt1.5 tsp
- Mirin (cooking rice wine)1 tbsp
- Kelp broth5 cups
- You can also use regular toasted seasoned seaweed (snack gim).
- I toasted the seaweed lightly so it crumbles easily.
- Put the seaweed in a plastic bag to keep things neat and crush it. Do not crush it too finely; roughly broken, larger pieces are fine.
Steps
Prepare the manila clam meat and 3 sheets of green laver seaweed. You can also use regular toasted seasoned seaweed.
I toasted the seaweed lightly so it crumbles easily.
Put the seaweed in a plastic bag to keep things neat and crush it. Do not crush it too finely; roughly broken, larger pieces are fine.
When 5 cups of kelp broth come to a boil, add the clam meat and bring to a brief boil. Skim off any foam.
Season with salt and mirin (cooking rice wine). (If using seasoned seaweed, reduce the salt slightly.)
Anchovy broth also works well, but it can be too rich, so I used kelp broth instead.
Add the seaweed...
Add the minced green onion and give it a quick boil.
You can also add a little ground black pepper.
Ppunwife's tips
- If using seasoned seaweed, reduce the salt slightly.
- Anchovy broth also works well, but it can be too rich, so I used kelp broth instead.
- You can also add a little ground black pepper.
FAQ
Can I use regular seasoned seaweed?
Yes, regular toasted seasoned seaweed works fine, but because it is already salted, it is best to reduce the amount of salt you add.
Can I use anchovy broth instead of kelp broth?
You can use anchovy broth, but the soup can become quite rich, so kelp broth is better if you want a clean, light flavor.
How small should I crush the seaweed?
Place the seaweed in a plastic bag and crush it into rough, larger pieces rather than grinding it too finely.
