Clear and Deep Clam and Seaweed Soup (Bajirak Miyeokguk)
Clear and Deep Clam and Seaweed Soup (Bajirak Miyeokguk)
The Best Seaweed Soup Recipe with Chewy Clams, Deep Flavor Without Meat
Perfect for a hangover or when you have no appetite! Introducing a refreshing clam and seaweed soup. The harmony of clams, capturing the deep sea’s flavor, and tender seaweed is a taste that never gets old. Even when cooked simply for two servings, you can bring out the deep and refreshing broth flavor by leveraging the ingredients’ natural tastes. This delicious clam and seaweed soup is perfect for a solo meal or a family dinner. Make it now!
Main Ingredients- 15g Dried Seaweed
- 200g Frozen Clams
- 1L Water (800ml + 200ml)
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Tuna Extract (Chamchi-aek)
Cooking Instructions
Step 1
First, prepare 15g of dried seaweed. Soak it in cold or lukewarm water for at least 30 minutes until fully rehydrated. If the clams need to be purged of sand, soak them in saltwater for a while and then rinse before preparation.
Step 2
Rinse the well-rehydrated seaweed under running clean water two to three times to remove any impurities. Squeeze out the excess water firmly with your hands, then cut the seaweed into bite-sized pieces (about 2-3 cm) using scissors or a knife.
Step 3
Now, heat a pot over medium-low heat. Add 2 tablespoons of sesame oil and 1 tablespoon of minced garlic. Gently sauté, ensuring the garlic doesn’t burn, until a subtle and nutty garlic aroma is released.
Step 4
Once the garlic aroma starts to rise, add the prepared seaweed to the pot. Increase the heat to medium and stir-fry for 2-3 minutes, allowing the seaweed to absorb the sesame oil and garlic flavors. Next, add 2 tablespoons of soup soy sauce and sauté for another minute, letting the soy sauce slightly permeate the seaweed.
Step 5
Pour 800ml of water into the sautéed seaweed and bring it to a boil over high heat. Once the soup boils, reduce the heat to medium, cover the pot, and let it simmer gently for about 10 minutes to tenderize the seaweed.
Step 6
After 10 minutes, add the remaining 200ml of water and bring it to a boil again. At this point, add 2 tablespoons of tuna extract for an extra layer of umami. If you don’t have tuna extract, you can substitute it with fish sauce or soy sauce. Cover the pot again and simmer for another 10 minutes to deepen the broth’s flavor.
Step 7
Finally, add 200g of frozen clams and boil for about 2 more minutes. If the clams are fresh, there’s no need to boil them for long; just cook until they open their shells, then turn off the heat. As the clams cook, their savory essence will infuse into the broth.
Step 8
Your deep and refreshing clam and seaweed soup is now ready! Enjoy it piping hot with rice, or as a hearty soup dish.
