Main ingredients 🥩
백합 조개cheongju rice wine생새우scallion
Kang Leo's Baekhap-tang
A traditional clam soup that preserves the clear and deep flavor of clams without adding garlic.
🙋 Recommended for
- ⭐ Those who want to properly enjoy the clean and refreshing broth of clams
- ⭐ Those who need a clean, soothing hangover soup or appetizer
Ingredients needed 🛒2 servings
- 백합 조개
- cheongju rice wine
- 생새우
- scallion
Recipe 🍳
- Clean the clam shells thoroughly and slice the green onions into thin rings.
- Place the clams in a dry pan or pot, pour in Cheongju (or Cheongha) to just cover the bottom, and turn on the heat.
- Cover with a lid and boil over high heat. Once the clams begin to open, remove them immediately to prevent the meat from becoming tough.
- Add a little more water to the remaining broth, then add the raw shrimp to enhance the savory umami flavor and bring to a boil.
- When the broth turns cloudy and rich, return the reserved clams to the pot and bring to a brief boil.
- Finally, add a generous amount of the green parts of the sliced green onions for a fresh aroma, turn off the heat, and serve in bowls.
- Wash the clams and slice the green onions.
- Place clams and Cheongju in a pan, cover, and boil.
- Remove opened clams immediately to prevent toughness.
- Add water and raw shrimp to the remaining broth and boil to make stock.
- Add clams and green onions, bring to a brief boil, and finish.
Cooking tips 💡
- Never add garlic! Garlic's flavor masks the delicate, deep aroma of clams and ruins the broth.
- Boiling clams too long makes the meat tough and causes the muscle to detach; the secret is to remove them as soon as they open and combine them at the end.
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