Main ingredients 🥩
ClamsRadishKombuNapa cabbageMung bean sproutsScallionsFlourGochujangDoenjangGarlicGingerRed pepper powderCheongyang chiliRed chili
Okjubu's Seobguk
A traditional Gangwon-style dish featuring plenty of clams and vegetables, simmered with gochujang and doenjang for a bold, spicy flavor.
🙋 Recommended for
- ⭐ Those looking for a spicy and refreshing soup to help with hangovers
- ⭐ People who want to enjoy a special regional dish as a treat at home
Ingredients needed 🛒2 servings
- Clams 300g
- Radish 1/5 head
- Kombu 1 piece
- Water 1L
- Gochujang 1 tablespoon
- Doenjang 1 tablespoon
- Minced garlic 1 tablespoon
- Ginger a little
- Napa cabbage a little
- Mung bean sprouts 1 handful
- Scallions 1 handful
- Strong flour (flour) 2 tablespoons
- Sugar a little
- Red pepper powder 0.5 tablespoon
- Cheongyang chili 1 piece
- Red chili 1 piece
Recipe 🍳
- Dice the radish finely and slice the green onions and chilies diagonally.
- In a pot, add 1L of water, radish, and kombu, and boil for 3 minutes to make stock, then remove the kombu.
- Add 1 tablespoon gochujang, 1 tablespoon doenjang, 1 tablespoon minced garlic, and a little ginger to the stock.
- Once the broth comes to a boil, add the cleaned napa cabbage and mung bean sprouts.
- Cut the scallions into bite-sized pieces and mix them evenly with strong flour.
- Add the clean clams to the pot, along with a little sugar and 0.5 tablespoon red pepper powder.
- Add the scallions mixed with flour and the sliced cheongyang and red chilies, cover the pot, and simmer for a few more minutes to finish.
- Boil stock using radish and kombu, then remove the kombu.
- Season the broth with gochujang, doenjang, garlic, and ginger.
- Add napa cabbage, mung bean sprouts, and clams in order.
- Add the flour-coated scallions and chilies, then simmer briefly to finish.
Cooking tips 💡
- Mixing scallions with flour before adding them thickens and enriches the broth naturally.
- Kombu can become bitter if boiled too long, so remove it after 3 minutes.
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