Ingredients with Measurements:
- 1 lb. fresh clams (jaecheop)
- 4 cups water
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1 green onion, sliced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the clams thoroughly in cold water and discard any that are open or cracked.
2. In a large pot, bring the water to a boil and add the clams. Cook for 5-7 minutes or until the clams have opened up.
3. Remove the clams from the pot and set aside. Strain the broth through a fine-mesh sieve and discard any debris.
4. In the same pot, heat the sesame oil over medium heat. Add the sliced onion and minced garlic and sauté until fragrant.
5. Add the gochugaru, soy sauce, fish sauce, and sugar to the pot and stir to combine.
6. Pour the strained clam broth into the pot and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes.
7. Add the cooked clams back into the pot and simmer for an additional 5 minutes.
8. Season with salt and pepper to taste. Garnish with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 4g
- Carbohydrates: 7g
- Protein: 16g
Substitutions for ingredients:
- If fresh clams are not available, canned clams can be used instead.
- If gochugaru is not available, substitute with red pepper flakes.
Variations:
- Add diced potatoes or carrots to the soup for a heartier meal.
- Substitute the clams with shrimp or mussels.
Tips and tricks:
- Be sure to discard any clams that do not open up during cooking.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Serve with a side of rice for a complete meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Kimchi
- Steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spiciness.
Food safety advice:
- Discard any clams that do not open up during cooking.
- Store leftover soup in the refrigerator for up to 3 days.
Food history:
- Jaecheopguk is a traditional Korean soup made with fresh clams.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean