Clear Clam and Kholrabi Soup
Refreshing Clam and Kholrabi Soup (Myeongju Jokae Kholrabi Guk)
After boiling 2kg of fresh Myeongju clams and enjoying them, we couldn’t bear to discard the flavorful broth! Half was used for kal-guksu (noodle soup), and the remaining half was turned into this delightful soup with kholrabi. Introducing ‘Myeongju Clam Kholrabi Soup,’ a name you might not hear often, but its taste is truly exceptional. This soup combines the deep umami of clams with the refreshing crispness of kholrabi, making it perfect as a hangover cure or a hearty meal.
Ingredients- 1/4 Kholrabi
- A little Myeongju clam meat (shelled from boiled clams)
- 1 cup Myeongju clam broth
- 2 cups water
- 1/3 stalk Green onion
- 2 pcs Korean green chili peppers (Cheongyang peppers)
- 1 pc Red chili pepper
- 2/3 Tbsp Minced garlic
- 1 Tbsp Fish sauce (or anchovy sauce)
- 5 pcs Perilla leaves (Kkaennip)
Cooking Instructions
Step 1
First, peel the kholrabi and slice it thinly into half-moons or rounds. Slicing it thinly like this helps it cook faster and absorb more flavor from the broth.
Step 2
In a pot, combine 1 cup of the clear broth from boiling the Myeongju clams with 2 cups of water. Add the prepared kholrabi and bring to a boil over high heat. Skim off any foam or impurities that rise to the surface as it boils; this step is crucial for a clean and refreshing broth.
Step 3
Once the kholrabi is somewhat tender, add the chopped green onion, Korean green chili peppers, and red chili pepper. These will add a pleasant spiciness and aroma. Also, add 2/3 Tbsp of minced garlic to deepen the flavor.
Step 4
Season the soup by adding 1 Tbsp of fish sauce (or a similar savory liquid like anchovy sauce). Fish sauce adds a delicious umami and a clean savory taste that elevates the clam soup. Taste and adjust the amount according to your preference.
Step 5
While the soup is already delicious at this stage, for an extra layer of flavor, prepare the perilla leaves. Finely shred 5 perilla leaves and add them to the soup for a fragrant finish. Finally, add the reserved Myeongju clam meat and simmer briefly to complete the ‘Myeongju Clam Kholrabi Soup’. Be careful not to overcook the clam meat, as it can become tough; just a short simmer is perfect.
