Clam and Seaweed Soup (Bajirak Miyeokguk) – Refreshing & Flavorful
Clam and Seaweed Soup (Bajirak Miyeokguk) – Refreshing & Flavorful
How to Make Delicious Clam and Seaweed Soup
A truly satisfying soup with a rich, savory broth that’s sure to impress!
Main Ingredients- 150g fresh clams, purged of sand
- 15g dried seaweed
Seasoning & Others- 3 Tbsp fish sauce (or soy sauce, adjust to taste)
- 2 Tbsp sesame oil
- 1/2 Tbsp minced garlic (optional)
- Salt to taste
- 2 L 200 ml water (or rice water)
- 3 Tbsp fish sauce (or soy sauce, adjust to taste)
- 2 Tbsp sesame oil
- 1/2 Tbsp minced garlic (optional)
- Salt to taste
- 2 L 200 ml water (or rice water)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 10 minutes until fully rehydrated. Rinse the seaweed thoroughly under running water to remove any grit. Gently squeeze out excess water and cut into bite-sized pieces. Place the prepared seaweed into a pot.
Step 2
Rinse the purged clams under cold water to clean off any surface debris. Drain them. (If using only clam meat, separate the meat from the shells at this stage.)
Step 3
Add the rinsed clams, 3 tablespoons of fish sauce (or soy sauce), and 2 tablespoons of sesame oil to the pot with the seaweed. Gently mix everything together to coat the ingredients. (For an extra layer of flavor, you can add 1/2 tablespoon of minced garlic here.)
Step 4
Stir-fry the ingredients over medium heat for about 1-2 minutes. This step helps to release the clams’ umami flavor and mellows out any oceanic taste from the seaweed, resulting in a much more refreshing broth.
Step 5
Pour 2 L 200 ml of water (or rice water) into the pot. Bring the soup to a boil over high heat, then reduce the heat to medium and let it simmer gently for 15-20 minutes. Skim off any foam that rises to the surface during simmering for a clearer broth. Taste and adjust seasoning with salt as needed. Enjoy this warm, comforting soup with a bowl of rice!
