Soups & Stews

Clam and Seaweed Soup바지락 미역국

Name: Clam and Seaweed Soup
Cuisine: Korean
Ingredients: 5 g Dried sea mustard; 5 장 Soy sauce; 5 g Garlic; 2 g Toasted sesame oil; 2 g Red chili pepper; 10 g Korean radish; 10 g Shrimp; 5 대 Green onion

A clear seaweed soup with clams, radish, dried shrimp, aromatics, and a light seasoning of low-sodium soy sauce and glasswort powder.

Clam and Seaweed Soup — Korean recipe photo

Ingredients

Dried sea mustard5 g Dried sea mustard
Soy saucepantry5 장 Soy sauce
Garlic5 g Garlic
Toasted sesame oilpantry2 g Toasted sesame oil
Red chili pepper2 g Red chili pepper
Korean radish10 g Korean radish
Shrimp10 g Shrimp
Green onion5 대 Green onion

Instructions

1
Purge the clams and soak the seaweed for 20 minutes.
2
Add the green onion, garlic, red chili, dried shrimp, and radish to water and boil to make a broth.
3
Heat the sesame oil in a pot, add the seaweed and clams, and stir-fry. Add the low-sodium soy sauce and continue stir-frying.
4
Pour the broth into the pot and bring to a boil.
5
Season with glasswort powder.
6
Ladle into a soup bowl.

Ingredient substitutions

Dried sea mustard: Wakame is the closest widely available option; thickness and saltiness vary.
Soy sauce: Tamari works, though saltiness differs.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Toasted sesame oil: Perilla oil is different but works in some Korean dishes.
Red chili pepper: Use a mild red pepper or a small amount of chili flakes; heat will vary.

Nutrition & source