Refreshing and Spicy Clam Soup (Bajirak-guk)
Refreshing and Spicy Clam Soup (Bajirak-guk)
A Refreshing and Spicy Clam Soup with Korean Chili Peppers
We made a spicy clam soup seasoned with ‘Ttaengcho’ (Korean hot peppers). Clam soup is a dish that can be easily prepared once the clams are purged of sand. Despite its simple preparation, it offers a savory, clean, and wonderfully refreshing taste. This soup is light yet flavorful, perfect for a palate cleanser.
Main Ingredients- Clams 570g
- Korean Hot Peppers (Ttaengcho) 2
- Red Chili Pepper 1/2
Seasoning- Salt 1 tsp
- Salt 1 tsp
Cooking Instructions
Step 1
First, it’s crucial to prepare fresh clams. Rinse the clams gently about twice under running water. Then, in a bowl, add enough water to fully submerge the clams and dissolve 2 tablespoons of salt. Let them purge sand for about a day. Fresh clams will close their shells tightly when touched, so make sure to select live ones for effective purging.
Step 2
After a day of purging, live clams will open their shells and expel any sand or grit. You’ll notice them opening up and the water becoming clearer, indicating they’ve been well purged.
Step 3
Once the clams are purged, rinse them thoroughly under running water multiple times. Make sure to wash away any remaining grit or dirt from the shells.
Step 4
Slice the 2 Korean hot peppers (Ttaengcho) and 1/2 red chili pepper diagonally. Place the washed clams in a pot and add enough water to cover them. Bring to a boil over high heat.
Step 5
As the clams start to open and boil, add 1 teaspoon of salt to season the soup. Skim off any foam that rises to the surface while boiling; this will result in a clearer and more refreshing broth.
Step 6
Finally, add the sliced Korean hot peppers and red chili pepper, and boil for another moment until done. Taste and adjust the seasoning with more salt if needed. Enjoy your hot and refreshing spicy clam soup!
