Clear and Refreshing Clam Soup (Bajirak-tang)
Clam soup recipe, how to purge clams, benefits of clams, easy hangover soup, clam dishes, purging time, freezing tips, soup making
Introducing Bajirak-tang, a clear and refreshing soup made with fresh clams, a familiar and comforting dish on our dining table. This simple soup is perfect as a hangover remedy, and its clear broth filled with tender clam meat is loved by everyone, young and old. Enjoy the deep taste of the sea right in your home!
Main Ingredients- 219g Fresh clams
- 1 Tbsp minced garlic
- 30g Sliced green onion (white and green parts)
- 84g Sliced radish (about 0.5cm thick)
Broth Ingredients- 800ml Water (or 600ml)
- 2 sheets Dried kelp (approx. 5x5cm)
- 2 Tbsp coarse salt (for purging)
- Salt (to taste)
- Pinch of black pepper
- 2 Tbsp cooking wine (like Mirin or Sake)
- 800ml Water (or 600ml)
- 2 sheets Dried kelp (approx. 5x5cm)
- 2 Tbsp coarse salt (for purging)
- Salt (to taste)
- Pinch of black pepper
- 2 Tbsp cooking wine (like Mirin or Sake)
Cooking Instructions
Step 1
First, preparing fresh clams is crucial. Clams sold in supermarkets are usually pre-purged, but it’s a good idea to purge them again at home. Open the package and discard any clams with broken shells or those that appear dead, as they can cause an unpleasant smell.
Step 2
Rinse the fresh clams thoroughly under running water, rubbing them gently with your hands to remove any dirt and mud attached to the shells. Place the rinsed clams in a bowl, add enough water to cover them, and stir in 2 tablespoons of coarse salt until dissolved.
Step 3
Cover the bowl with black paper, newspaper, or a dark plastic bag. Place it in a dark, cool place or the refrigerator for 1 to 2 hours. This dark environment encourages the clams to release any remaining impurities. After purging, rinse the clams again by rubbing them together, and continue rinsing until the water runs clear. This completes the thorough purging process.
Step 4
While fresh clams alone make a wonderfully refreshing and flavorful soup, for an even richer broth, consider using kelp broth instead of plain water. To make kelp broth, steep 2 sheets of dried kelp in 600ml of water for 10 to 15 minutes. This simple step elevates the soup’s depth of flavor.
Step 5
Now, let’s prepare the accompanying vegetables. Mince 1 tablespoon of garlic. If you prefer, you can also use sliced garlic. Slice the green onion (both white and green parts) into bite-sized pieces on an angle, about 1 to 2 cm long. Slice the radish thinly, about 0.5cm thick.
Step 6
Bring the broth (or 800ml of water) to a boil in a pot. Add the purged clams and 2 tablespoons of cooking wine. As the clams begin to open, skim off any foam that rises to the surface with a spoon. Once most of the clams have opened, carefully strain the clear broth into another pot using a sieve. This step removes any small shell fragments or impurities, ensuring a cleaner soup. While it may seem a bit tedious, it greatly enhances the final enjoyment of the soup.
Step 7
In the strained clear broth, add the sliced radish and simmer over medium heat until the radish becomes translucent and tender. If the amount of broth seems a bit low, you can add an additional 200ml of water at this stage to reach your desired consistency.
Step 8
Once the radish is cooked to your liking, return the clam meat (from the strained clams) to the broth. Add the sliced green onions and simmer for another 1 to 2 minutes. Season with salt to taste. Finish with a pinch of black pepper for extra aroma and turn off the heat immediately.
Step 9
And there you have it – a perfectly clear and refreshing Bajirak-tang! Enjoy this flavorful clam soup, which is excellent as a satisfying meal or a revitalizing hangover cure. You can savor the fresh taste of the ocean in your own home.
