Hearty Clam Meat Seaweed Soup
Hearty Clam Meat Seaweed Soup
How to Make Clam Meat Seaweed Soup | Clam and Seaweed Soup Recipe | Delicious Korean Seaweed Soup
To share with my younger son’s family, I’ve doubled the usual portion of clam meat seaweed soup. I’m sharing the recipe for this rich, milky-broth seaweed soup, packed with the refreshing flavor of clams.
Main Ingredients- 277g thawed clam meat (from scallops or similar clams)
- 40g dried seaweed
Seasoning & Broth- 2 Tbsp sesame oil
- 2 Tbsp tuna extract (or fish sauce)
- 2 Tbsp Korean anchovy sauce (or soy sauce for soup)
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp soju (or cooking wine)
- 3.5L water
- 2 Tbsp sesame oil
- 2 Tbsp tuna extract (or fish sauce)
- 2 Tbsp Korean anchovy sauce (or soy sauce for soup)
- 1 Tbsp salt (adjust to taste)
- 2 Tbsp soju (or cooking wine)
- 3.5L water
Cooking Instructions
Step 1
First, thaw the frozen clam meat by soaking it in cold water. ‘Clam meat’ commonly refers to the shelled meat of various bivalves, such as scallops or hard-shelled clams. Using fresh clam meat will yield a deeper flavor.
Step 2
Soak the dried seaweed in clean water for about 5 minutes until it softens and expands. Allow ample time for the seaweed to rehydrate fully.
Step 3
Once the seaweed is rehydrated, rinse it 2-3 times under running water to remove any debris and gently squeeze out excess water. Thorough rinsing helps prevent any bitterness and ensures a clean soup taste.
Step 4
Finely mince the thawed clam meat. Mincing it finely will help its flavor infuse more thoroughly into the soup, enhancing its overall taste. You can also lightly pound it with the back of a knife.
Step 5
Place a deep pot on your induction stove or a burner and add 2 tablespoons of sesame oil over low heat. Adding sesame oil first prevents the ingredients from sticking and burning, while also adding a nutty aroma.
Step 6
While still on low heat, add the minced clam meat and 1 tablespoon of soju. Gently toss and mix them together. Soju is excellent for removing any fishy odor characteristic of shellfish.
Step 7
Increase the heat to medium and stir-fry the clam meat, being careful not to burn it. Cook until the clam meat changes from a translucent to a slightly opaque color. This step is crucial for bringing out the natural umami of the clams.
Step 8
Once the clam meat in the pot is sufficiently stir-fried, add all the rehydrated and squeezed seaweed.
Step 9
Using a spatula, stir and mix the clam meat and seaweed together, continuing to sauté them. Cook for another 1-2 minutes until the seaweed wilts and is well combined with the clam meat.
Step 10
Now it’s time to add the broth. Start by pouring 2.5 liters of water into the pot and bring it to a boil. As the soup simmered, I noticed there were many ingredients and the broth seemed a bit light, so I added an additional 1 liter of water, bringing the total to 3.5 liters. Adding the water in two stages, rather than all at once, helps to develop a richer and clearer soup flavor. Bring to a boil over high heat, then reduce to medium-low and let the soup simmer thoroughly for about 15-20 minutes, or until the seaweed is tender and the broth becomes milky and opaque. Simmering slowly is key to a deeply flavored soup.
Step 11
Prepare the seasonings for the soup. First, measure out 2 tablespoons of Korean anchovy sauce. Anchovy sauce adds a deep and rich flavor to the broth.
Step 12
Next, measure out 2 tablespoons of tuna extract. Tuna extract contributes to the umami, enhancing the overall flavor profile of the soup.
Step 13
Finally, measure out 1 tablespoon of sea salt. After the initial seasoning with anchovy sauce and tuna extract, adjust the taste with salt as needed. If you prefer less salt, reduce the amount. You can also add a little more soy sauce or salted shrimp (saeujeot) according to your preference. Once all seasonings are added, stir well and let it simmer briefly for the flavors to meld.
Step 14
Carefully ladle the deliciously prepared clam meat seaweed soup into serving bowls. The steaming soup, rising with warmth, is inviting and appetizing.
Step 15
This clam meat seaweed soup boasts a perfect harmony of the refreshing umami from the clams and the tender texture of the seaweed. The milky broth is exceptionally deep and refreshing, making it ideal as a hangover cure or a satisfying meal. Enjoy this ultimate seaweed soup, perfect for enjoying with a bowl of rice!
