Clear Jogae Miyeok Guk (Seaweed Soup with Clams)
A clear, clean seafood soup made with dried seaweed stir-fried in toasted sesame oil and fresh hard clam meat.
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 →
Seaweed stir-fried in toasted sesame oil and thick hard clam meat are simmered thoroughly in kelp broth for a refreshing, light flavor. Using seafood instead of beef brings out a clean broth that is easy on the stomach.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Dried seaweed (miyeok)10 g
- Hard clam2–3, 100 g
- Water5 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Salt1 tsp
- Toasted sesame oil2 tbsp
- Soak dried seaweed in cold water for about 30 minutes.
- Instead of hard clams, you can use Manila clam meat, pen shell clams, or other shellfish.
Steps
1. Remove the clam meat from the shells and rinse several times in salted water.
Rinsing oysters or clams in weak salted water keeps the flesh plump
and prevents their natural flavor from washing out.
2. I prepared 2 large hard clams. If using medium-sized ones, 3 are enough.
You can also use Manila clam meat, pen shell clams, or other shellfish.
Cut into bite-sized pieces.
3. Soak 10g of dried seaweed in cold water for about 30 minutes.
Packaged seaweed softens well in about 30 minutes, but you can adjust the soaking time according to the instructions on the package.
4. Cut the soaked seaweed into bite-sized lengths.
5. Heat toasted sesame oil in a pot, add the seaweed, and stir-fry thoroughly until tender.
6. Add the hard clam meat and stir-fry until it turns opaque white.
7. Pour in the kelp broth.
You can pour in water steeped with kelp for over 30 minutes, or you can add plain water and kelp together, boil until the soup is done, and remove the kelp at the end.
For the kelp broth, soak one 10 cm square piece of dried kelp in 5 cups of water.
8. Add soup soy sauce and, once the soup starts to boil, simmer over low heat for about 10 minutes.
Season with salt (coarse sea salt or fine salt) and simmer for another 10 minutes or more.
Seaweed soup is delicious and never gets tiring no matter when you eat it.
With just a bowl of this, you will quickly finish a bowl of rice mixed in with some kimchi.
This is beef seaweed soup.
Go to Beef Seaweed Soup ⇒ http://blog.naver.com/ppunwife/140115909517
This is perilla seed seaweed soup.
Go to Perilla Seed Seaweed Soup ⇒ http://blog.naver.com/ppunwife/140119757939
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Ppunwife's tips
- Rinsing oysters or clams in weak salted water keeps the flesh plump and prevents their natural flavor from washing out.
- You can pour in water steeped with dried kelp for over 30 minutes, or you can add plain water and dried kelp together, boil until the soup is done, and remove the dried kelp at the end.
FAQ
Can I use other clams instead of hard clams?
Yes, you can substitute Manila clam meat, pen shell clams, or any shellfish you prefer.
Why should I wash the clam meat in salted water?
Rinsing in light salted water keeps the clam meat plump and prevents its natural flavor from washing away.
What should I do if I don't have prepared kelp broth?
You can add a 10 cm square piece of dried kelp directly into plain water, simmer until the soup is finished, and remove the kelp at the end.
