Refreshing and Spicy Clam Soup (Bari-rat Guk)
Enjoy Fresh Clams in Season with this Delicious Soup
Here’s a recipe for a clear, refreshing clam soup that’s perfect for special occasions like housewarming parties. Seasonal clams, plump and juicy, combined with cooling radish create a deep umami flavor, while spicy Cheongyang peppers add a delightful kick. This clam soup is perfect as a soju accompaniment or as a hangover cure. It’s easy to make, even for beginner cooks, without needing complicated preparation. Discover the secret to bringing out the natural flavor of fresh clams!
Ingredients- Fresh clams, 2 handfuls (approx. 400g)
- Radish, 1/4 medium (approx. 150g)
- Green onion, 1/2 stalk
- Cheongyang chili peppers, 1-3 (adjust to taste)
- Minced garlic, 1/2 Tbsp
- Salt, to taste
Cooking Instructions
Step 1
If you’re using fresh, live clams, the first crucial step is to purge them of sand. Place the clams in a large bowl, add cold water, and dissolve 1-2 tablespoons of salt. Swirl your fingers among the clams as if scratching their shells – this helps them expel more grit. Cover the bowl with a dark cloth or plastic wrap and leave in a dark place for about 1 hour. Afterwards, rinse them thoroughly under running water until clean. If you’re using frozen, pre-purged clams like I did, there’s no need to thaw them; simply add them directly to boiling water. For live clams, you can start them in water from the beginning, but for frozen ones, it’s essential to add them to boiling water without thawing. While the clams are purging, prepare the vegetables. Thinly slice the radish to about 0.5cm thickness. Finely chop the green onion and Cheongyang chili peppers.
Step 2
Pour about 800ml to 1L of water into a deep pot and bring it to a boil over high heat. Once the water is boiling vigorously, add the thinly sliced radish first and let it cook. Adding the radish early helps to infuse its refreshing flavor into the broth.
Step 3
When the radish becomes translucent and starts to soften, add the prepared clams to the pot. At this stage, you can add a little salt according to your preference. It’s best to add salt gradually and adjust later to avoid over-salting.
Step 4
As the clams begin to open, add 1/2 tablespoon of minced garlic to the pot. This will allow the garlic’s aroma to meld into the broth.
Step 5
Next, add the finely chopped Cheongyang chili peppers. If you enjoy a spicy and robust flavor, add 2-3 peppers generously. If you prefer milder heat, use just one or omit them altogether. The spiciness of the Cheongyang peppers complements the refreshing taste of the clams, creating a more complex flavor profile.
Step 6
While the clams are opening and cooking, be mindful when stirring the soup. Instead of stirring in multiple directions, gently stir in one direction. This helps prevent the clam meat from detaching easily and keeps the shells looking neat. Avoid stirring too frequently or too vigorously.
Step 7
Finally, add the chopped green onion and let it simmer for another moment. This adds a fragrant finish to your delicious clam soup.
Step 8
Clams can become tough and less flavorful if overcooked. It’s crucial to cook them only until they are all opened and cooked through – a quick simmer is sufficient. Unlike other soups that benefit from long simmering, this clam soup is best when the fresh ingredients’ natural flavors are preserved. Reheating it briefly just before serving ensures you enjoy the perfectly chewy texture of the clams. This clam soup, with its tender clams and refreshing broth, is a dish that everyone, young and old, will surely love.
