Refreshing Clam Soup (Dongjuk Jogaetang) & Noodle Soup
How to Make Refreshing Clam Soup with Dongjuk Clams, Perfect for a Hearty Noodle Soup Finish
Savor the pure, refreshing taste of Dongjuk clam soup, simmered to perfection with fresh clams and a hint of spice. This recipe focuses on bringing out the natural, deep umami flavors of the clams with minimal seasoning, creating a universally loved broth. Enjoy the chewy clams and the clear, invigorating soup, which then transforms into a satisfying noodle soup.
Clam Soup Ingredients- 1kg Dongjuk clams
- 1/2 handful of minced garlic (or sliced garlic)
- 1 Cheongyang chili pepper
- 1 Red chili pepper
- 1/2 Korean leek
- 1.5 Tbsp cooking wine or sake
- 2 Tbsp salt for purging clams
Cooking Instructions
Step 1
The key to a great Dongjuk clam soup is proper purging! Dongjuk clams require a bit more attention than other varieties like littleneck clams. First, dissolve 2 tablespoons of salt in 1.2 liters of water to create a saltwater solution similar to the ocean. Submerge the Dongjuk clams in this saltwater and let them purge for at least 3-4 hours.
Step 2
During the purging process, it’s crucial to keep the clams in a dark, cool place to encourage them to release their grit. You can cover the container with black plastic, aluminum foil, or newspaper to block out all light.
Step 3
After purging, rinse the Dongjuk clams thoroughly under running water. Gently scrub the shells to remove any remaining sand or debris. This step is vital for a clean-tasting soup.
Step 4
Once cleaned, drain the clams in a colander, letting excess water drip off.
Step 5
Thinly slice the garlic. Finely chop the Cheongyang and red chili peppers, removing seeds if you prefer less heat. Slice the Korean leek diagonally. For a spicier kick, feel free to add more Cheongyang peppers or include the seeds.
Step 6
Pour enough water into a pot to cover the clams and bring it to a boil over high heat.
Step 7
Once the water begins to boil, add the sliced garlic to the pot. The garlic will infuse the broth with its refreshing aroma.
Step 8
As the clams start to open and the soup comes to a rolling boil, add 1.5 tablespoons of cooking wine or sake. This helps to eliminate any potential fishiness from the clams and enhances the clarity of the broth.
Step 9
As the clams cook, foam may rise to the surface. Skim this foam off with a spoon to maintain a clear and clean-tasting broth. This step contributes significantly to the soup’s refreshing quality.
Step 10
When more than half of the clams have opened, indicating they are cooked, add the sliced leeks and chili peppers. Simmer for another short while to allow their flavors to meld into the broth. Be careful not to overcook, as this can make the clams tough.
Step 11
Ladle the finished Dongjuk clam soup into bowls. It’s now ready to be enjoyed for its deeply savory broth and tender, chewy clams!
Step 12
After enjoying the delicious clam soup, and once the clam shells have started to pile up, place the pot back on the stove. Add Korean noodle (kal-guksu) noodles to the remaining soup base to create a hearty and satisfying Dongjuk kal-guksu. This ensures you can savor every last bit of flavor!
