Clam and Cockle Seaweed Soup: A Refreshingly Briny Delight
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This simple yet incredibly flavorful seaweed soup is made with plump cockle meat and fresh clams, enhanced by the delicate brininess of Kijang seaweed. Known for its tender texture, Kijang seaweed provides a deep oceanic essence to the broth. We use Korean soup soy sauce (guk-ganjang) for the primary seasoning, with a touch of salt to perfectly balance the flavors, resulting in a clean and refreshing taste. Unlike the common beef seaweed soup, this version offers a light, invigorating seafood profile that’s perfect for any meal.
Ingredients- Dried seaweed (miyeok) 100g (rehydrated)
- Clam meat 100g
- Cockles (with shells) 10 pcs
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Korean soup soy sauce (guk-ganjang) 2 Tbsp
- Salt 1 tsp (or to taste)
- Broth (anchovy/kelp) or water 1L
Cooking Instructions
Step 1
Begin by rehydrating 100g of dried seaweed in cold water for about 10 to 15 minutes. Once softened, drain the seaweed thoroughly and cut it into bite-sized pieces, approximately 3-4 cm in length. In a pot, combine the cut seaweed with 2 tablespoons of sesame oil. Sauté over medium-low heat for about 2-3 minutes until the seaweed becomes tender and fragrant. Sautéing the seaweed enhances its flavor and depth in the soup.
Step 2
Pour 1 liter of broth (or water) into the pot with the sautéed seaweed. Bring the liquid to a rolling boil over high heat. Once boiling, add the 100g of clam meat and let it simmer until the soup returns to a boil. Add the clam meat towards the end as it cooks quickly.
Step 3
When the soup boils again, add the 10 cleaned cockles. As they cook, the cockles will open their shells, releasing their natural juices and adding a wonderful briny flavor to the broth. At this stage, no seasoning has been added yet. Reduce the heat to medium and continue to simmer for about 5-7 minutes, or until the cockles are fully cooked and have released their essence. Skim off any foam that rises to the surface for a clearer broth.
Step 4
Once the soup has developed a rich, savory seafood aroma, it’s time to season. Stir in 2 tablespoons of Korean soup soy sauce (guk-ganjang) first. This soy sauce provides a deep, umami flavor essential for miyeokguk, but be mindful of its dark color. Taste the soup and adjust the seasoning with 1 teaspoon of salt, or more, according to your preference. After seasoning, bring the soup to a final boil for a minute, then turn off the heat. Your delicious clam and cockle seaweed soup is ready!
Step 5
Ladle the hot, refreshing seaweed soup into serving bowls. This clam and cockle seaweed soup offers a taste of the sea with its clean and invigorating flavor. While beef seaweed soup is a classic, this seafood version provides a wonderfully light and satisfying alternative. Its delicate yet profound taste makes it a perfect accompaniment to a hearty meal, promising a refreshing and healthy culinary experience.
