Clear & Refreshing! Simple Clam Soup (Banjak-tang)
Easy Recipe for Delicious Clam Soup (Banjak-tang) – Perfect to whet your appetite!
While clams in soft tofu stew are delicious, today I made a clear and refreshing clam soup! It’s incredibly easy to make without any special techniques, making it perfect as a late-night snack or a hangover cure. Enjoy the vibrant broth filled with chewy clams! You won’t be able to stop after the first sip.
Ingredients
- 1 bag (approx. 800g) fresh clams
- 1 Tbsp cooking wine or Mirin
- 1 Korean chili pepper (Cheongyang chili pepper) for a spicy kick
- 1 red chili pepper for color
- Sliced garlic (minced garlic can be substituted)
- 1 tsp fish sauce (soy sauce can be substituted)
Cooking Instructions
Step 1
First, check the condition of your clams. If the clams you’ve stored in the refrigerator are slightly open, it’s a sign of freshness!
Step 2
Carefully take the clams out of their packaging and rinse them under running water. They might start to open up even more!
Step 3
Take a close look to make sure there are no broken shells. I found about 5 broken ones, but none of the clams seemed to have excessive mud.
Step 4
Wash the clams thoroughly by rubbing them together under clean running water. Clams sold in bags are often already purged of sand, so separate purging might not be necessary. They tend to purge naturally while submerged in water, making it convenient.
Step 5
Add enough water to cover the washed clams, and add 1 tablespoon of cooking wine or Mirin to eliminate any fishy odor from the clams.
Step 6
Now, bring it to a boil over high heat. As the clams warm up, they will quickly start to open their shells. Watching them boil vigorously is quite satisfying.
Step 7
It’s important not to overcook the clams, as they can become tough. Cook them just until all the shells have opened wide. This ensures they remain tender and flavorful.
Step 8
As the soup boils vigorously and foam starts to gather in the center, carefully skim it off with a spoon. This step will make the broth much clearer and more refreshing.
Step 9
Thinly slice the Korean chili peppers and red chili peppers diagonally, and slice the garlic thinly. Add the prepared chili peppers and garlic to the boiling clam soup to enhance its aroma.
Step 10
The seasoning can vary depending on the amount of water used. If the broth is concentrated, it will be well-seasoned, but if there’s too much water, it might taste bland. In such cases, adding 1 teaspoon of fish sauce instead of soy sauce can enhance the umami and adjust the saltiness. Your super simple clam soup is now ready!
Step 11
First, remove the cooked clams from the soup and set them aside.
Step 12
To achieve a clear broth, let the soup rest for a moment. This allows any sediment or grit from the clams to settle at the bottom.
Step 13
Once the sediment has settled, carefully ladle out the clear broth or use only the clean liquid from the bottom of the pot. You’ll be surprised at how clear the resulting broth is!
