Refreshing & Spicy Steamed Clam Soup (Mosijogaetang)
Easy & Refreshing Mosijogaetang Recipe – The Ultimate Hangover Cure and Bar Snack
Introducing Mosijogaetang, a delightful Korean soup with a clear, refreshing broth! Enhanced with fragrant chives, this dish is perfect as a hangover remedy or a delicious snack to accompany your drinks. Learn the secrets to making this simple yet deeply flavorful clam soup.
Main Ingredients- 1 pack Mosijoge (Ark Clams, store-bought, pre-purged)
- A small bunch of chives
- A small piece of radish
- 1/3 block of tofu
- 1/3 stalk of green onion
- 1 red chili pepper
Seasoning- 1 tsp salt (adjust to taste)
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
Traditionally, ark clams are purged in saltwater with newspaper covering them to help them release grit. However, most clams purchased from supermarkets nowadays are already well-purged. Simply rinse them thoroughly under running water. Lightly wash the chives to prevent them from becoming mushy. Slice the green onion and red chili pepper diagonally for garnish.
Step 2
Mosijoge are rich in natural taurine and succinic acid, which are beneficial for restoring liver function. Taurine, in particular, promotes bile secretion, inhibits lactic acid buildup that causes fatigue, and helps in fatigue recovery and liver activation. Enjoy this delicious dish made with both flavorful and healthy clams.
Step 3
When cooking the clams, never add them to cold water. Always add them to boiling water. Blanch them in boiling water for just 1-2 minutes. Be careful not to overcook, as this can make the clams tough.
Step 4
As the clams blanch, skim off any foam or impurities that rise to the surface of the broth. This step is crucial for achieving a clean and refreshing taste in your soup.
Step 5
Once blanched, drain the clams using a sieve and rinse them briefly under cold water. This will help maintain their firm texture and prevent them from becoming chewy. Strain the clam broth through a fine-mesh sieve one more time to remove any remaining impurities, then pour the clear broth back into the pot.
Step 6
Add the sliced radish to the prepared clam broth and bring it to a boil until the radish becomes slightly translucent. Once the radish is tender, add the blanched clams and let them simmer together to allow the clam’s refreshing flavor to infuse into the broth.
Step 7
When the clams and radish are simmering, add the prepared chives. Cook them only briefly; chives can become mushy and lose their vibrant color if overcooked. Add them towards the end of cooking.
Step 8
Finally, add the diagonally sliced red chili pepper and simmer for another moment. Season with salt to your preference. Your refreshing and slightly spicy Mosijogaetang is now complete! Serve hot for the best experience.
