Refreshing Clam and Seaweed Soup (Miyeok-guk) with Abalone
Abalone Clam Seaweed Soup Made Without Broth
This is a refreshing and clean-tasting clam and seaweed soup, flavored richly with abalone instead of broth. The chewy yet tender texture of the clams complements the deep flavor of the soup, making every bite a delight. Its clear and invigorating broth is perfect for a hangover cure or a hearty meal.
Ingredients
- Dried seaweed (Miyeok), for 5 servings (approx. 50g)
- 3 medium-sized prepared abalone clam fillets
- 2 Tbsp perilla oil
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce (or tuna extract)
- 2 Tbsp cooking wine (like mirin)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, gather and prepare all your ingredients. Having everything washed and ready will make the cooking process much smoother.
Step 2
Using pre-prepared abalone clam fillets simplifies the process as you won’t need to purge them. Rinse the clam fillets several times under water until clean. Then, finely mince them with a knife. Mincing the clams allows their flavor to infuse more deeply into the soup.
Step 3
Soak the dried seaweed in cold water for about 30 minutes until fully rehydrated. Once softened, gently rub the seaweed with your hands and rinse it several times in fresh water to remove any sand or impurities. Finally, cut the seaweed into bite-sized pieces with scissors. This completes your seaweed preparation. Avoid cutting it too finely, as this can diminish its texture.
Step 4
Now, let’s start cooking! Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the minced abalone clam fillets and stir-fry until they start to become fragrant. Once the clams are slightly cooked, add the cut seaweed and 2 tablespoons of soy sauce for soup. Continue to sauté for another 3-5 minutes, ensuring the seaweed is well-coated with the perilla oil and clam seasoning. After sautéing, pour in cold water (about 5-6 cups or 1-1.2 liters). Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes.
Step 5
Once the soup has simmered and the flavors have melded, stir in 2 tablespoons of cooking wine and 2 tablespoons of fish sauce for added depth and seasoning. Taste the soup and adjust the seasoning with a pinch of salt, if needed, to achieve your desired flavor. Your delicious abalone clam seaweed soup is now ready!
Step 6
A tip for you: I personally prefer not to add minced garlic to my seaweed soup, so I omitted it. However, if you enjoy garlic, feel free to add about 1/2 tablespoon of minced garlic when stir-frying the clams. This will add a different, wonderful aroma and taste.
Step 7
This recipe doesn’t require a separate broth; the fresh abalone clams release their natural, refreshing umami flavor directly into the soup. Enjoy this delicious abalone clam seaweed soup, brimming with the clear, invigorating taste of the sea!
