Clear and Spicy Clam Soup (Dongjuk)
Clear and Spicy Clam Soup (Dongjuk)
Refreshing and Spicy Clam Soup Made with Dongjuk Clams
As the weather gets colder, warm and comforting dishes are what we crave. I made a refreshing clam soup using dongjuk clams that I had stored in the freezer. This soup is perfect for warming you up on a chilly day, offering a delightful balance of savory seafood and a hint of spice.
Main Ingredients- Dongjuk clams 550g
- Radish 150g
- Green onion 50g (white parts preferred)
- 2 Korean green chilies
Broth Ingredients- Water 1200ml
- 1 piece Dried kelp (5x5cm)
Seasoning- 2 Tbsp Fish sauce (like Kkanari or Anchovy)
- Water 1200ml
- 1 piece Dried kelp (5x5cm)
Seasoning- 2 Tbsp Fish sauce (like Kkanari or Anchovy)
Cooking Instructions
Step 1
The star of today’s dish is fresh dongjuk clams! We have the tender clams, refreshing radish, aromatic green onions, and spicy chilies all ready to make a delicious soup.
Step 2
First, thoroughly rinse the clams under running water to purge them of any grit until the water runs clear. If you’ve frozen them or suspect they haven’t been purged enough, you can place them in a bowl of cold water with about 1 tablespoon of salt for 30 minutes to an hour. This helps them expel any remaining sand or impurities. Rinse them again under cold water after purging.
Step 3
Slice the radish into bite-sized, relatively thick pieces for a sweet broth. Finely chop the green onion, and thinly slice the Korean green chilies on an angle. You can adjust the amount of chilies based on your spice preference.
Step 4
Pour 1200ml of water into a pot and bring it to a boil. Once boiling, add the piece of dried kelp and let it simmer for about 5 minutes to create a flavorful broth. Be careful not to over-boil the kelp, as it can sometimes release a bitter taste.
Step 5
After the kelp has infused the water, remove and discard the kelp piece. Your clear and rich kelp broth is now ready.
Step 6
Before adding the purged clams to the boiling broth, place the sliced radish at the bottom of the pot. This allows the radish to soften and slowly release its sweetness into the broth.
Step 7
Arrange all the prepared fresh dongjuk clams on top of the radish. Clams can become tough if overcooked, so adding them at the right moment is key.
Step 8
Now, let’s add the seasoning for depth of flavor. Add 2 tablespoons of fish sauce (like Kkanari or anchovy sauce) to help eliminate any potential fishy smell and enhance the umami. You can also substitute with Korean soy sauce if preferred.
Step 9
Bring the soup to a boil over medium heat. As it heats up, the clams will start to open their shells, and you’ll notice some foam rising to the surface. This foam is typically from impurities released by the clams.
Step 10
Skim off the foam that appears on the surface with a spoon. This step will result in a clearer and cleaner-tasting broth. Continue to simmer until the clams have opened and the broth looks clear.
Step 11
Once the radish has softened and become somewhat translucent, add the chopped green onions and sliced Korean green chilies. Simmer for just another minute or two. You don’t need to cook them for long; their aroma and fresh, spicy flavor will infuse into the soup beautifully. Your delicious clam soup is now ready to be enjoyed!
