Aha Bujang's Raw Fish Restaurant-Style Clam Soup

Name: Aha Bujang's Raw Fish Restaurant-Style Clam Soup
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g clams; 1/2 large green onion; 1 cheongyang chili pepper; 300ml water; 1/2 tablespoon clam dashida

A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida

10 min Difficulty Very easy Soups & stews

Main ingredients

clams large green onion cheongyang chili pepper clam dashida

Ingredients needed

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clams large green onion cheongyang chili pepper clam dashida

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2 servings

Recipe

Purge the clams and wash them clean.
Slice the large green onion and cheongyang chili pepper diagonally.
Place the clams, large green onion, and cheongyang chili pepper in a pot and pour in 300ml of water.
Add 1/2 tablespoon of clam dashida and bring to a boil over high heat.
Once the clams open, skim off any foam lightly, then immediately turn off the heat and serve.

Put the washed clams, sliced large green onion, cheongyang chili pepper, and water into a pot.
Add clam dashida and place over high heat.
When the clams open, turn off the heat and it's done.

Cooking tips

The key to raw fish restaurant-style clam soup is omitting minced garlic; leaving out the garlic keeps the broth from becoming cloudy and maintains a clean color.
Clams become tough if boiled too long, so turn off the heat as soon as all the shells open to preserve a tender texture.

Recommended for

Those who want to easily make the clear and refreshing clam soup from raw fish restaurants at home.
Those looking to prepare a simple soju snack or hangover soup with minimal ingredients.

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