Clear and Refreshing Clam Soup (Jaecheop Guk)
(Healthy Diet) Jaecheop Guk with a Milky White Broth!
I saw plump clams at the market and decided to make this soup, and the broth turned out wonderfully clear and refreshing.
Main Ingredients
- 1kg fresh clams (Jaecheop)
- 2-3 Korean green chili peppers (Cheongyang peppers)
- A small piece of the green part of a leek (about 1/2 leek white part is also fine)
Seasoning
- 1 teaspoon salt
- 2 tablespoons cooking wine or mirin (to remove fishy smell)
- 1 teaspoon salt
- 2 tablespoons cooking wine or mirin (to remove fishy smell)
Cooking Instructions
Step 1
Thoroughly rinse the fresh clams under cold running water. Place them in a bowl of cold water for at least 30 minutes to purge any sand or grit (this process is called ‘haegam’ in Korean). After purging, rub the clams vigorously against each other under running water to clean their shells and remove any remaining dirt. Clean shells ensure a clear broth.
Step 2
Finely chop the leek and Korean green chili peppers. The white part of the leek adds a sweet, refreshing flavor, while the green part adds color. Finely mince the chili peppers for a touch of heat; adjust the amount to your preference.
Step 3
Bring a large pot of water (about 2-3 liters) to a rolling boil. Once boiling, carefully add the cleaned clams. As the clams cook, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth.
Step 4
Let the clams boil uncovered over high heat until most of them have opened. Once most clams are open, reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes. This gentle simmering allows the rich flavor of the clams to fully infuse into the broth.
Step 5
Once the clams have fully opened and the broth is rich, carefully remove the cooked clams from the pot using a slotted spoon and set them aside. The clam meat should be tender and easy to separate from the shells at this point.
Step 6
Allow the cooked clams to cool slightly, then carefully extract the meat from each shell, discarding the shells. Add the extracted clam meat back into the milky white broth. Stir in the chopped leeks and minced green chili peppers. Simmer for another 3 minutes. Taste the broth and season with salt or soy sauce as needed. It’s best to season lightly to appreciate the natural sweetness of the clams.
Step 7
This delicious Jaecheop Guk can be enjoyed immediately. For convenience, you can portion it into smaller containers and refrigerate for a few days. Alternatively, freeze it in airtight containers and thaw naturally before serving. It’s also wonderful served over rice!
