Clam and Seaweed Soup: A Refreshing Taste of the Sea
Clam and Seaweed Soup: A Refreshing Taste of the Sea
Clam and Seaweed Soup: A Light and Refreshing Miyeok-guk Brewed with Clams
A delightful Miyeok-guk (seaweed soup) prepared not with meat, but with savory clams! Enjoy a bowl of this refreshing and light soup, perfect for any meal. The clear, deep broth is packed with the briny essence of the sea and the soothing texture of seaweed, making it a comforting and healthy choice.
Main Ingredients- Dried Seaweed: 35g (it expands significantly when rehydrated, so have enough)
- Fresh Littleneck Clams: 200g (pre-purged clams are recommended for cleaner soup)
- Large Clams (e.g., Geoduck, Scallop): 2 pieces (ensure they are fresh)
- Water: 1.8L (for the broth)
Seasoning & Others- Sesame Oil (for sautéing): 1 Tbsp
- Soup Soy Sauce: 3 Tbsp (for umami depth, or use fish sauce)
- Sea Salt: 1 Tbsp (to adjust final seasoning, to taste)
- Sesame Oil (for sautéing): 1 Tbsp
- Soup Soy Sauce: 3 Tbsp (for umami depth, or use fish sauce)
- Sea Salt: 1 Tbsp (to adjust final seasoning, to taste)
Cooking Instructions
Step 1
Begin by placing the 35g of dried seaweed in a bowl. Soak it in cold or lukewarm water for about 30 minutes until it becomes fully rehydrated and soft. Once rehydrated, gently rinse the seaweed under running water several times to remove any excess salt and debris. Squeeze out the excess water and then cut it into bite-sized pieces using scissors or a knife. Set aside.
Step 2
Thoroughly scrub the large clams under running water to remove any dirt or sand clinging to their shells. If you suspect they are not well-purged, soak them in salt water in a dark place for another 30 minutes to an hour before proceeding. Once cleaned, cut the large clams into manageable pieces. Avoid pieces that are too large, as they may take longer to cook. (The littleneck clams will be cooked whole.)
Step 3
Now, let’s start building the flavorful broth. Take a medium-sized pot and heat 1 Tbsp of sesame oil over medium-low heat. Once the sesame oil is warm, add both the cleaned littleneck clams and the prepared large clams to the pot. Sautéing the clams first is a crucial step to extract their natural sweetness and flavor into the soup base.
Step 4
Continue to sauté the clams in the sesame oil over medium-low heat. As they cook, they will start to open, releasing a milky broth. This process helps to eliminate any fishy odors and enhances the savory notes. Cook until the clams are about halfway open, rather than fully cooked through. This should take approximately 2-3 minutes. Don’t overcook them at this stage.
Step 5
Once the clams are halfway open and have released their milky broth, add the prepared seaweed and 3 Tbsp of soup soy sauce. The soy sauce will deepen the flavors of both the clams and the seaweed. Stir everything together and continue to sauté for about 2 minutes over medium-low heat. The seaweed will soften and absorb the rich flavors.
Step 6
After sautéing the ingredients, pour in 1.8L of water. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to medium and let it simmer for approximately 5 minutes. You can cover the pot loosely or leave it slightly ajar. This simmering time allows the flavors of the clams and seaweed to meld beautifully, creating a rich and refreshing soup.
Step 7
Finally, it’s time to season the soup. Add 1 Tbsp of sea salt to the simmering soup and stir well to dissolve. Adjust the amount of salt according to your preference. If the soup tastes too bland, add a little more salt; if it’s too salty, you can add a splash more water. Once the seasoning is perfect, your delicious Clam and Seaweed Soup is ready to be served. Enjoy it while it’s hot!
