Korean > Korean Soups

Mushroom Jaecheopguk Recipe

Ingredients with Measurements:
- 4 cups of water
- 1 cup of dried jaecheop (salted clams)
- 1 cup of sliced mushrooms
- 1/2 cup of sliced onion
- 2 cloves of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of gochugaru (Korean red pepper flakes)
- Salt and pepper to taste
- Chopped green onions for garnish

Special equipment needed:
- None

Step-by-step instructions:

1. Soak the dried jaecheop in water for at least 30 minutes to remove excess salt. Rinse and drain.
2. In a pot, add 4 cups of water and the soaked jaecheop. Bring to a boil and then reduce heat to medium-low. Simmer for 10 minutes.
3. Add sliced mushrooms, sliced onion, minced garlic, soy sauce, sesame oil, and gochugaru to the pot. Simmer for another 10 minutes.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot with chopped green onions as garnish.


- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 87
- Fat: 3g
- Carbohydrates: 9g
- Protein: 7g
- Sodium: 1475mg

Substitutions for ingredients:
- Dried jaecheop can be substituted with fresh clams or other seafood such as shrimp or mussels.
- Mushrooms can be substituted with other vegetables such as zucchini or spinach.
- Gochugaru can be substituted with other types of chili flakes or powder.

Variations:
- Add tofu or sliced beef for extra protein.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add rice cakes or noodles for a heartier soup.

Tips and tricks:
- Soaking the jaecheop in water is important to remove excess salt and prevent the soup from being too salty.
- Adjust the amount of gochugaru based on your spice preference.
- Adding sesame oil at the end of cooking enhances the flavor of the soup.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve in individual bowls with chopped green onions on top for garnish.

Garnishes:
- Chopped green onions

Pairings:
- Serve with steamed rice and banchan (Korean side dishes) for a complete meal.

Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables

Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the soup is not spicy enough, add more gochugaru or chili flakes.

Food safety advice:
- Make sure to soak the jaecheop in water to remove excess salt before cooking.
- Store leftover soup in the refrigerator and consume within 3 days.

Food history:
- Jaecheopguk is a traditional Korean soup made with salted clams. It is a popular dish in coastal regions of Korea.

Flavor profiles:
- Salty, umami, slightly spicy

Serving suggestions:
- Serve hot as a main dish or as a side dish with other Korean dishes.

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Region: Korean

Taste: Savory, Umami, Earthy, Hearty, Rich