Main ingredients 🥩
white clamsBusan fish cakefish cake soup mixdried anchovy stockradishgreen onionbeef dashiwhole peppercornsred crab sauce
Okjubu's White Clam Soup
A rich and savory soup featuring white clams and fish cake in a refreshing dried anchovy broth, delivering an exceptional depth of flavor.
🙋 Recommended for
- ⭐ Those who enjoy a warm yet refreshing soup to pair with a drink for a clean, satisfying meal
- ⭐ Home cooks looking to enjoy a gourmet street food-inspired delicacy without leaving home
Ingredients needed 🛒3 servings
- white clams 500g
- Busan fish cake 1 pack
- fish cake soup mix 1 pack
- dried anchovy stock 1.2L
- radish 100g
- green onion 0.5 bunch
- beef dashi a pinch
- whole peppercorns a pinch
- salt to taste a pinch
- red crab sauce (or red king crab sauce) 2 tablespoons
Recipe 🍳
- Rinse the white clams thoroughly under running water and remove any impurities from the shells.
- Cut about 100g of radish into bite-sized chunks.
- Pour the pre-boiled dried anchovy stock into a pot and add the chopped radish, then bring to a boil.
- Once the broth is boiling, add a pinch of beef dashi, finely chopped green onion, and whole peppercorns for added aroma and flavor.
- Adjust seasoning with salt to taste, then cut the fish cake into convenient eating sizes and add it along with one pack of fish cake soup mix.
- Add the cleaned white clams to the pot and simmer gently until the flavors are fully extracted.
- Serve the red crab sauce in a small bowl as a dipping sauce for the finished clams and fish cake.
- Clean the white clams thoroughly and chop the radish into bite-sized pieces.
- Boil the dried anchovy stock with the radish, then add beef dashi, green onion, and peppercorns.
- Season with salt and add the fish cake and fish cake soup mix.
- Add the white clams and simmer until the broth is well infused with flavor.
- Serve with red crab sauce for dipping.
Cooking tips 💡
- Using the soup mix included with the fish cake makes it easy to recreate the signature sticky, flavorful broth typical of street-side stalls.
- Avoid overcooking the white clams, as they can become tough; reduce heat once the broth has sufficiently extracted its flavor.
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