Clam Soup (Jaecheopguk): Detailed Guide from Purging to Serving
Clam Soup (Jaecheopguk): Detailed Guide from Purging to Serving
Enjoy a Refreshing Clam Soup: A Complete Guide from Cleaning Clams to Cooking!
Today, we’re bringing you a wonderfully refreshing soup: Jaecheopguk, or Korean river clam soup. Though small, these clams offer a broth flavor incomparable to any other. As Encyclopedia of Korean Culture notes, Jaecheop are not only delicious but also beneficial for health, stimulating the appetite. Here, we’ll guide you through the simple process of purging the clams and simmering them into a delightful soup! Follow these easy steps for a perfect bowl.
Ingredients- River clams (Jaecheop) 518g
- Chives, a handful (to taste)
- Coarse sea salt 2 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Soy sauce or salt, to taste
Cooking Instructions
Step 1
We have a total of 518g of river clams (Jaecheop) ready for our soup. The first crucial step is to thoroughly purge them to remove any grit or sand. This process ensures a clean and flavorful broth.
Step 2
Place all the clams in a large bowl. Add about 1 tablespoon of coarse sea salt. Gently rub the clams together with your hands to clean their shells and remove any surface dirt. The friction between the clams helps dislodge impurities.
Step 3
Rinse the clams and return them to the bowl. Add enough water to fully submerge the clams. Add another tablespoon of coarse sea salt and place a metal spoon (or a few coins) into the water. Cover the bowl completely with a black plastic bag to block out light, creating a dark environment, and leave it in a cool, dark place overnight. (I soaked the clams around 10 PM and finished purging them by 7 AM the next morning, for about 9 hours.)
Step 4
The next morning, you’ll notice the water has turned cloudy. You might also see some sand settled at the bottom. This indicates the clams have expelled their impurities. Drain the cloudy water and rinse the clams thoroughly under cold running water multiple times until the water runs clear. Ensure all sand and grit are removed.
Step 5
Once cleaned, place the purged clams in a colander and let them drain for a few minutes. This ensures excess water doesn’t dilute the soup.
Step 6
Now, let’s cook the soup! Add the drained clams to a pot and pour in 7 and a half cups of cold water (1 cup = approx. 200ml). Bring to a boil over high heat. As it boils, foam and scum will rise to the surface and gather in the center. Skim this off with a ladle to keep the broth clear and clean. Add 1 tablespoon of cooking wine (like Mirin) to help eliminate any fishy odors and enhance the flavor. As the clams cook, they will open their shells, and the clam meat will start to separate. Carefully scoop out the clam meat and set it aside.
Step 7
You’ll find that the amount of clam meat obtained is quite small, as Jaecheop are tiny clams. However, this meat adds a wonderful texture and subtle sweetness to the soup. Briefly rinse the separated clam meat under cold water and set it aside. This helps maintain its firm, slightly chewy texture.
Step 8
Discard the empty clam shells from the pot. To achieve a perfectly clear broth, strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. This process removes any remaining shell fragments or fine sediment, ensuring a pristine soup base. This step is key for a beautifully transparent and clean-tasting Jaecheopguk.
Step 9
Pour the strained, milky broth back into the pot. Add the reserved clam meat. Bring the soup back to a gentle boil. Taste the broth and season with soy sauce or salt as needed to achieve your desired flavor. Once seasoned to perfection, ladle the soup into serving bowls. Garnish generously with finely chopped chives for a fresh, aromatic finish. Your delicious Jaecheopguk is ready!
Step 10
Here is the finished Jaecheopguk! From purging the clams to the final simmer, making this soup is surprisingly easy. The delightful chewiness of the clam meat combined with the refreshing, savory broth is incredibly satisfying. It’s perfect on its own or served with a bowl of rice. Enjoy this simple yet delicious and healthy clam soup at home!
