Clear Clam and Dried Radish Greens Soup (Sirakguk)
Refreshing Sirakguk: A Hearty Soup with Clams in Anchovy Broth
I found some Chinese cabbage on sale at the supermarket and decided to make Sirakguk using clams from my freezer. It’s perfect for enjoying with a bowl of rice!
Main Ingredients- 1 head Chinese cabbage
- A handful of clams, purged (approx. 1 paper cup)
- 1/4 onion
- 1/2 green onion
- 1.5L water
- 1 sheet dried kelp (or 2 anchovy broth bags)
Seasoning & Others- 2 Tbsp Doenjang (soybean paste)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp minced garlic
- 4-5 Tbsp perilla seed powder
- 2 Tbsp Doenjang (soybean paste)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp minced garlic
- 4-5 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, prepare the Chinese cabbage, the main ingredient for Sirakguk. Trim off the tough stems, using only the leaves. Blanch the cabbage leaves briefly in boiling water until they just wilt. Be careful not to overcook them, as they can become mushy.
Step 2
Immediately after blanching, rinse the cabbage in cold water to cool it down. Wash it thoroughly 3-4 times in cold water to remove any bitterness or impurities. Squeeze out as much water as possible by hand. This step ensures a clean and clear soup flavor.
Step 3
In a deep pot, combine 1.5L of water and the dried kelp (or 2 anchovy broth bags). Bring to a boil over high heat. Once boiling, remove the kelp, then reduce the heat to low and simmer for about 15 minutes to create a deep and refreshing broth. If using broth bags, remove them after 15 minutes.
Step 4
Chop the well-squeezed Chinese cabbage into bite-sized pieces. Place it in a bowl and add 2 Tbsp Doenjang, 2 Tbsp Guk-ganjang, and 1 Tbsp minced garlic.
Step 5
Put on vinyl gloves and knead the cabbage mixture thoroughly. This helps the seasonings penetrate the cabbage and enhances the umami and savory flavor of the soup.
Step 6
Once the broth is boiling, add all the seasoned Chinese cabbage to the pot. Bring it back to a boil over high heat, then reduce to medium heat and simmer until the cabbage is tender.
Step 7
When the soup starts boiling again, add the prepared clams and thinly sliced onion. Cook for about 20 minutes until the clams open and are cooked through. Avoid overcooking the clams once they are added.
Step 8
Finally, add the diagonally sliced green onion and 4-5 Tbsp of perilla seed powder for a nutty flavor. Let it simmer for another moment until the soup is fragrant. This completes your delicious Sirakguk! You can adjust the amount of perilla seed powder to your preference. Enjoy this warm soup with a bowl of rice.
