Rich and Refreshing Seaweed Soup with Seasonal Clams
Special Seaweed Soup Recipe Featuring Delicious Seasonal Clams
We often enjoy seaweed soup with various ingredients like beef, dried pollack, or tuna. Today, why not try a unique twist with plump, seasonal clams? The refreshing, deep flavor of clams combined with seaweed creates a delicious soup that will have you finishing your bowl in no time! It’s perfect for a warm and comforting meal on a chilly day.
Main Ingredients- Dried seaweed (about 200g after soaking)
- Cooked clam meat (about 100g, shells removed)
- 3 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp sesame oil
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
Thoroughly purge the clams to remove any grit. Then, boil them in water until they open. Once opened, rinse them in cold water and carefully extract the meat from the shells. You can reserve the clam cooking water to use as broth for extra flavor.
Step 2
In a heated pot, add the extracted clam meat and 1 Tbsp of sesame oil. Sauté over medium-low heat for about 1 minute. This step coats the clam meat in oil, enhancing its nuttiness and infusing the soup with delicious flavor.
Step 3
Add the soaked and drained seaweed, cut into bite-sized pieces, to the pot and sauté it with the clams for another 1-2 minutes. This allows the seaweed to absorb the flavors. Then, pour in enough water to fill the pot (about 1.5-2 liters). If you reserved the clam cooking water, add it now for a deeper taste.
Step 4
Once the soup begins to boil, reduce the heat to medium-low. Stir in 3 Tbsp of soup soy sauce and 2 Tbsp of minced garlic to season. Let it simmer gently until the seaweed is tender and the broth has developed a rich, savory flavor. Your delicious clam seaweed soup is ready! You can add a pinch of salt to adjust the seasoning to your preference.
