Clam and Seaweed Soup (Bageol Miyeokguk)
Clam and Seaweed Soup (Bageol Miyeokguk)
Refreshing Clam and Seaweed Soup: A Deeply Savory Broth
This recipe features a refreshing clam and seaweed soup, where fresh clams are used to create a deeply savory broth, offering a delightful alternative to traditional beef-based versions. Feel free to experiment with other types of shellfish, or especially in winter, try using mussels for an even richer flavor. The clear and clean broth is perfect for stimulating your appetite and soothing your stomach.
Main Ingredients- 2 handfuls soaked dried seaweed (approx. 100g)
- 15 fresh clams (in shell)
- 2 cups (400ml) anchovy and kelp broth
- 3.5 cups (700ml) water
Seasoning- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp fish sauce (Anchovy or similar)
- 1/2 tsp salt (adjust to taste)
- 1 tsp minced garlic
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 1 tsp sesame oil
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp fish sauce (Anchovy or similar)
- 1/2 tsp salt (adjust to taste)
- 1 tsp minced garlic
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 1 tsp sesame oil
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Rinse the soaked seaweed thoroughly, squeeze out excess water, and cut it into bite-sized pieces (about 5cm long). If using fresh seaweed, simply rinse and cut.
Step 2
Prepare the fresh clams. While you can use just the clam meat, using them whole with their shells will yield a much richer and deeper broth flavor. Place the cleaned clams in a pot with 3.5 cups (700ml) of water and bring to a boil over high heat.
Step 3
As the water starts to boil, skim off any impurities or foam that rise to the surface. This step is crucial for achieving a clear and clean broth.
Step 4
Once the clam shells have opened and a milky, savory broth has formed, immediately turn off the heat. Avoid overcooking the clams, as they can become tough.
Step 5
Carefully remove the cooked clams. Let them cool slightly, then extract the clam meat from the shells. Strain the broth through a fine-mesh sieve to remove any shell fragments or grit. For an even clearer broth, let it settle for a few minutes and then use only the clear liquid from the top.
Step 6
In a clean pot, add the prepared seaweed and drizzle with 1 teaspoon of sesame oil.
Step 7
Sauté the seaweed over low heat for 2-3 minutes. This gentle sautéing helps to soften the seaweed and further enhances the depth of flavor in the soup.
Step 8
Pour in the strained clam broth and the 2 cups (400ml) of anchovy and kelp broth. You can adjust the total liquid amount based on the amount of seaweed and your desired soup consistency.
Step 9
Add 1 tablespoon of soup soy sauce and 1 tablespoon of cooking wine. Bring the soup to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer gently until the seaweed is tender and well-integrated into the broth.
Step 10
Stir in 1 teaspoon of minced garlic and simmer for another minute. Taste the broth and adjust seasoning with 1/2 teaspoon of salt if needed. You can also add fish sauce at this stage if desired.
Step 11
Finally, add the extracted clam meat back into the pot. Bring to a quick boil over high heat for just about 30 seconds to a minute, then turn off the heat immediately. Overcooking the clam meat will make it tough, so a brief simmer is all that’s needed to warm them through and maintain their tender texture.
Step 12
Using only clam broth can sometimes result in a slightly cloudy soup. By mixing it with anchovy broth, you achieve a beautifully clear and deeply savory clam and seaweed soup. Enjoy this hearty and flavorful soup with a bowl of warm rice!
