Clear and Refreshing Clam Soup (Bajirak Tang)
Clear and Refreshing Clam Soup (Bajirak Tang)
Easy Clam Soup Recipe: How to Make Delicious Bajirak Guk
Today, we’re preparing a simple and refreshing soup dish: Bajirak Tang, or clam soup. We’ll guide you through the steps to make this delightful clam soup, also known as Bajirak Guk. Let’s get started!
Main Ingredients for Clam Soup- 500g fresh short-necked clams (Bajirak)
- 1/2 stalk large green onion (Daepa)
- 1 red chili pepper (Hong gochu)
- 1 green chili pepper (Cheongyang gochu)
- 4 cloves garlic, minced (or 4 cloves sliced)
Seasoning and Others- Coarse sea salt, a pinch (for purging clams)
- Salt, to taste (for seasoning)
- 1 Tbsp cooking wine (e.g., Mirim)
- Coarse sea salt, a pinch (for purging clams)
- Salt, to taste (for seasoning)
- 1 Tbsp cooking wine (e.g., Mirim)
Cooking Instructions
Step 1
The first step to purging clams: Thoroughly wash the fresh short-necked clams under running water, scrubbing them gently with your hands. It’s crucial to remove any dirt or debris attached to the shells. Place the cleaned clams in a bowl, add about 1 liter of water, and stir in 2 tablespoons of coarse sea salt. This helps the clams expel any grit or sand they contain.
Step 2
While the clams are purging, add a metal spoon to the bowl. Cover the bowl completely with a black plastic bag to create a dark environment. Clams tend to expel sand more actively in dark conditions. Leave it like this for about 2 hours. You’ll see the clams open their shells slightly as they release the sand.
Step 3
Once the purging is complete, rinse the clams again under running cold water, gently rubbing them with your hands. Be careful not to scrub too hard, as this can break the clam meat. Rinse until no more grit comes out.
Step 4
If you are using frozen clams, take them out of the freezer and let them thaw naturally in the refrigerator or at room temperature for at least 30 minutes to an hour before cooking. Rinsing frozen clams directly under cold water can make the meat tough.
Step 5
Now, let’s prepare the garnishes. Slice the red and green chili peppers diagonally after removing the seeds. Slice the garlic thinly (or mince it, if preferred). Slice the green onion diagonally as well. These vegetables will add a wonderful aroma and freshness to the soup.
Step 6
Place the purged clams into a pot. Add the sliced or minced garlic. Using minced garlic will infuse a richer garlic flavor into the broth.
Step 7
Add just enough water to cover the clams. Adding too much water can dilute the clams’ natural flavor, so adjust the water quantity according to the amount of clams you are using.
Step 8
Bring the pot to a boil over medium-high heat. As it boils, foam will appear on the surface. Skim off this foam with a spoon to ensure a clear and clean broth. After skimming, season with a pinch of salt and add 1 tablespoon of cooking wine. The cooking wine helps to eliminate any potential fishy odor from the clams.
Step 9
Once the broth is boiling vigorously, add the prepared red chili peppers, green chili peppers, and green onions. Reduce the heat to medium-low and cook just until the clams open their shells. It’s important to turn off the heat as soon as the clams start to open. This ensures the clam meat remains tender and delicious, not rubbery. Your flavorful clam soup is ready to enjoy!
