Refreshing and Spicy Clam Soup (Wang Bajirak Jogaetang)
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This is a super simple and quick clam soup made with leftover large clams (Wang Bajirak), perfect for when you’re preparing spicy dishes. These large clams are plump and full of flavor, creating a wonderfully refreshing and slightly spicy broth that is truly savory. Having this clam soup alongside spicy food is an absolute game-changer! I made this incredibly quickly because the clams were already purged and cleaned, and I just used whatever other ingredients I had on hand. Haha!
Ingredients- 200g large clams (Wang Bajirak), washed and purged
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Korean chili pepper, thinly sliced diagonally
- 1 Tbsp salt (adjust to taste)
- 500ml seafood broth (natural seasoning)
Cooking Instructions
Step 1
Let’s make a super simple clam soup! Start by adding the 200g of large clams, which have already been washed and purged, to a pot. Then, toss in 1 tablespoon of minced garlic, 2 tablespoons of chopped green onion, and 1 Korean chili pepper sliced diagonally. Having all your ingredients prepped like this makes the cooking process so much smoother.
Step 2
Now, pour in 500ml of the natural seafood broth and bring it to a rolling boil over high heat. As the broth heats up, the clams will begin to open their shells. Once all the clams have opened, they are perfectly cooked! Before turning off the heat, season the soup with 1 tablespoon of salt. Taste and add more salt if needed. Isn’t that incredibly simple?
Step 3
Your refreshing and slightly spicy clam soup is ready! If you prefer an even spicier kick, feel free to add an extra Korean chili pepper during cooking or garnish with more sliced chili peppers upon serving. This delicious and invigorating clam soup is always a satisfying choice!
