Ttukdak Hyung's Bajirak Miyeokguk

Name: Ttukdak Hyung's Bajirak Miyeokguk
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried wakame seaweed; cleaned clams; water; soup soy sauce (gukganjang); anchovy sauce (myeolchi aekjeot); minced garlic

A refreshing seaweed soup made with clams and rehydrated seaweed, seasoned with soup soy sauce and anchovy sauce, simmered for a long time with water replenished to create a deep flavor without stir-frying.

30 min Difficulty Very easy Soups & stews Bajirak Miyeokguk collection

Main ingredients

wakame seaweedclamssoy sauceanchovy saucegarlic

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Quick recipe

Cooking tips

The longer you simmer the soup over low heat, the more the seaweed's natural flavor and the clams' refreshing taste will infuse, making it delicious.
Rather than adding a large amount of water from the start, replenish water little by little as the broth reduces. This allows the seasonings to penetrate the seaweed and clams deeply.
Unlike beef seaweed soup, this version contains no oil, so the broth is very clean and clear, making it excellent as a soothing hangover cure.

Recommended for

Those who want a clean, clear, and deep-flavored seaweed soup without the oiliness of sesame oil.
Those who prefer a simple one-pot method without the complicated step of stir-frying ingredients separately.
Those who need a non-irritating, refreshing soup for birthday mornings or as a hangover remedy.

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Kim Dae-seok's Clam Perilla Seed Bean Sprout Soup

A refreshing clam bean sprout soup enhanced with rich perilla seed powder, delivering both cool freshness and deep savory notes—perfect for hangover relief.

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Ttukdak Hyung's Rice Cooker Miyeokguk

A method to complete beef miyeokguk, which requires long heating to extract deep umami, as a rich broth in 30 minutes using the high-pressure function of a rice cooker.

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Kim Dae-seok's Egg Seaweed Soup

A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.

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Ttukdak Hyung's Bajirak Miyeokguk

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