Refreshing Clam Soup with Mandarin Shells (Dongjuk)
A Refreshing and Savory Mandarin Shell Clam Soup
This Dongjuk clam soup boasts a wonderfully clear and refreshing broth with a hint of spiciness. After enjoying the tender clams, you can enhance the rich broth by adding thinly sliced zucchini, onions, and other vegetables, then cooking in some kal-guksu (knife-cut noodles) for a delicious noodle soup. It’s a simple yet deeply flavorful dish that’s perfect for any occasion.
Main Ingredients
- 800g Mandarin Shell Clams (Dongjuk)
- 5-6 cloves garlic
- 10cm piece of leek
- 2 red chili peppers
- 2 green chili peppers
- 2 Tbsp cheongju (rice wine)
- Pinch of salt
- Pinch of black pepper
Purging Clams
- 1.5L water
- 3 Tbsp coarse salt
- 1.5L water
- 3 Tbsp coarse salt
Cooking Instructions
Step 1
To start, prepare the clams for purging. In a large bowl, pour 1.5 liters of water and dissolve 3 tablespoons of coarse salt completely, stirring well until the salt is fully dissolved.
Step 2
Once the purging water is ready, add the cleaned Mandarin shell clams to the bowl. Also, place a stainless steel spoon or fork in the water with the clams. The metal helps the clams open their shells.
Step 3
Cover the bowl tightly with aluminum foil or a dark-colored plastic bag to block out light. Let the clams purge in a cool place for about 3 hours. This darkness encourages them to expel any grit.
Step 4
After three hours, remove the foil. You should notice that most of the clams have closed their shells. Now, it’s time to rinse the purged clams thoroughly.
Step 5
Put on rubber gloves and vigorously rub the clams under running cold water. Even after purging, you’ll likely find quite a bit of sand and debris coming off their shells, making the water cloudy.
Step 6
Continue rinsing and scrubbing the clams under fresh running water, changing the water as needed, until their shells are clean. Repeat until no more cloudy water appears.
Step 7
Now, prepare the vegetables for the soup. Thinly slice the leek diagonally. Slice the red and green chili peppers diagonally as well, removing the seeds if you prefer less heat. Mince or thinly slice the garlic cloves.
Step 8
Place all the cleaned Mandarin shell clams into a pot. Add enough water to generously cover the clams. Bring the pot to a rolling boil over high heat.
Step 9
As the clam soup begins to boil, you’ll notice a significant amount of foam rising to the surface.
Step 10
Use a fine-mesh sieve to skim off the foam as it forms. Removing this foam will result in a clearer and more refreshing broth.
Step 11
After skimming off the foam, add 2 tablespoons of cheongju (rice wine) and the sliced garlic to the pot. Continue to boil.
Step 12
Once the soup returns to a rolling boil, season it with a pinch of salt and black pepper to taste. Adjust the seasoning as you prefer.
Step 13
Finally, add the sliced green chili peppers, red chili peppers, and leek to the pot. Let it simmer briefly. Clam soup doesn’t need to be cooked for a long time; aim for a total cooking time of under 10 minutes over high heat to prevent the clams from becoming tough and losing their delicate flavor.
Step 14
Your delicious Mandarin shell clam soup is ready! After enjoying the tender clams, you can transform this soup into a hearty kal-guksu by adding shredded zucchini, carrots, onions, or any other vegetables you like, along with kal-guksu noodles. Enjoy the refreshing taste of the sea!
