Refreshing and Spicy Clam Soup (Bajirak Jogaetang)
Perfect for a Light Meal! Clam Soup with a Clear, Refreshing Broth (Ideal for Appetizers or Hangover Cures)
This clam soup is incredibly easy to make with just fresh clams, resulting in a wonderfully clear, refreshing, and flavorful broth. It’s a versatile dish that doubles as a perfect appetizer or a soothing hangover remedy.
Ingredients
- 700g fresh clams (e.g., Manila clams)
- 1 large green onion (use both white and green parts)
- 1 Korean chili pepper (for a spicy kick)
- 1 red chili pepper (for color)
- 1 dried anchovy and kelp soup pack
- 2 tablespoons fish sauce or clam extract (for umami)
- 1 tablespoon minced garlic
- Salt to taste
Cooking Instructions
Step 1
In a pot, add 800ml of water and the soup pack. Bring to a boil over high heat to create a flavorful broth. Boiling with the soup pack helps extract more deliciousness.
Step 2
Finely chop the Korean chili pepper for a spicy note, and thinly slice the red chili pepper for visual appeal. Slice the green onion diagonally into larger pieces; this adds great flavor to the broth. Adjust the amount of chili peppers to your preference.
Step 3
Once the broth is boiling, remove the soup pack. Add all the thoroughly washed clams to the pot. Cover and boil over high heat; the clams should open quickly.
Step 4
As the clams begin to open, add the minced garlic and fish sauce (or clam extract) to enhance the broth’s flavor. Let it simmer.
Step 5
When most of the clams have opened, add the sliced green onion and let it simmer for a short while longer to infuse the broth with its fresh flavor. Avoid overcooking the green onions, as they can become mushy.
Step 6
Now, add the chopped Korean and red chili peppers for a spicy and colorful touch, and simmer for another brief moment. It’s best not to cook with the chili peppers for too long.
Step 7
Finally, taste the broth and season with a pinch of salt, or more if needed, according to your preference. Your refreshing and flavorful clam soup is ready to be enjoyed!
