Refreshing Clam Soup (Bajirak-tang)
Easy and Refreshing Clam Soup Recipe
Hello everyone! Today, I’m excited to share a recipe for a wonderfully refreshing and deeply flavorful clam soup, known as Bajirak-tang in Korean. It’s incredibly simple to make with just a few fresh ingredients and is perfect as a late-night snack, a palate cleanser, or even a hangover remedy. The combination of tender clams and savory broth is truly delightful. I’ll guide you through everything, from how to properly purge the clams to tips for achieving a clean, rich flavor without any fishiness.
Ingredients- Purged clams, 2 handfuls (about 3 small bags)
- Salt, 1/3 Tbsp (for purging clams and seasoning)
- Rice wine or Mirin, 1 Tbsp (to remove fishiness and enhance flavor)
- Minced garlic, 1/2 Tbsp
- Scallions or green onions, 1 handful (finely chopped)
Cooking Instructions
Step 1
Pour a generous amount of water into a wide pot. Ensure there’s enough water to fully submerge the clams with plenty of room to spare (approximately 3-4 times the volume of the clams).
Step 2
Once the water begins to boil, add 1/3 Tbsp of salt to create a refreshing broth and 1 Tbsp of rice wine (or mirin) to eliminate any fishy odor and add depth of flavor. Let it simmer.
Step 3
When the water is boiling vigorously, add 1/2 Tbsp of minced garlic. Then, add the clams. The soup is ready when the clams start to open, and about 2-3 have opened. Cooking them for too long can make the clam meat tough, so be mindful of the time! Taste the broth and adjust the seasoning with a little more salt if needed.
Step 4
Finally, garnish generously with freshly chopped scallions for a burst of fresh flavor and color. If you don’t have scallions, finely minced white parts of a leek can also be used. Your delicious clam soup is now complete!
