Refreshing and Spicy Clam Soup (Mat-jogaetang) – Super Simple Recipe
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We made steamed Mat-jogaet (razor clams) which are a specialty of Boryeong, and then quickly whipped up this Mat-jogaet soup with the leftovers. It’s incredibly simple, just requiring you to throw everything in and simmer. Nowadays, people often use leftover broth to make porridge or another stew, but this soup is a fantastic way to enjoy them too. It’s especially perfect for a hangover cure!
Main Ingredients- Mat-jogaet (razor clams) 200g
- Natural seasoning seafood broth 600ml
Cooking Instructions
Step 1
First, to add a spicy kick to your clam soup, finely chop the Cheongyang peppers after removing the seeds. Place the chopped peppers and whole peppercorns (or red pepper flakes) into the pot along with 2 Tbsp of Cheongju. Pre-infusing the alcohol with the chilies helps deepen the flavors.
Step 2
Now, add 600ml of natural seafood broth and 1 Tbsp of minced garlic to the pot. Bring this mixture to a rolling boil over high heat. Once it starts boiling vigorously, you’re ready for the next step.
Step 3
Ensure your Mat-jogaet have been thoroughly purged of sand (geated). Clean them well by rinsing under cold running water to remove any grit or slime.
Step 4
Once the broth is boiling rapidly, add all of the prepared Mat-jogaet to the pot. As the clams open up and start cooking, season with 1+1/2 tsp of salt to taste. If you prefer a different salty flavor, you can substitute with fish sauce (myeolchi aekjeot, galchi aekjeot) or salted fermented shrimp (saeu-jeot). However, it’s best to avoid tuna extract (chamchi aekjeot) as it can overpower the delicate, refreshing taste of the soup.
Step 5
After all the clams have opened and cooked through, stir in the 2 Tbsp of chopped green onions and a pinch of black pepper (or 1 tsp ground pepper) for the final touch. This soup offers a delightful chewy texture from the Mat-jogaet and a refreshingly clean broth, quite different from clam soup made with regular littleneck clams.
Step 6
Finally, ladle the generous portion of this delicious Mat-jogaet soup into bowls. Enjoy this seasonal delicacy, a taste of Boryeong and the West Sea!
