Clam Sea Mustard Guk

Hi everyone. Today I will introduce a delicious Korean sea mustard soup called 미역국 in Korean. I already posted a beef version of soup before. This time, I will use clams for this soup. It is a very nutritious and tasty soup. The clams give the broth a good flavor that matches well with the soft and chewy seaweed. Try this someday. 🙂

Yield: 4 Servings

Short Korean Lesson

• GiChim (기침) = Cough
• CotMul (콧물) = Runny Nose

Video Instructions

Main Ingredients

• 1 oz Dried Sea Mustard (2 Cups Soaked)
• 1 lb Fresh or Frozen Clams
• 6 Cups Water
• 1 Tbsp Garlic, Minced
• 1 Tbsp Soup Soy Sauce
• 1 Tbsp Sempio Yondu, Rich (Optional)
• 1 Tbsp Sesame Oil

Directions

Obtain about 1 oz of dried sea mustard, which is a type of seaweed.

Soak the dried seaweed in cold water for about 5 minutes. This will make it soft. After 5 minutes, drain out the water.

Cut the soaked seaweed into bite-sized pieces. You will get about 2 cups of seaweed.

Obtain 1 lb of fresh or frozen clams. Mine were frozen cooked clams, so I just washed them in water to thaw them and drain out the water. If you use fresh clams, cook the washed clams in about 6½ cups of water. Once the water starts to boil, cook the clams for about 5 minutes on medium-high. You will get about 6 cups of clam broth from it. Keep the cooked clams and the broth separately.

Add the seaweed and 1 Tbsp of sesame oil in a heated pot. Fry for about 2 minutes on medium.

If you are using cooked frozen clams like me, just pour about 6 cups of water into a pot. If you use fresh clams, pour that 6 cups of clam broth in this step. Once it starts to boil, cook for 10 minutes on medium.

10 minutes later, add 1 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, and 1 Tbsp of Sempio’s Yondu, Rich.

Yondu is optional, so if you do not have Yondu, you can use 2 Tbsp of soup soy sauce instead or adjust the saltness with salt or soup sauce to your tastes. Cook for about 10 minutes on medium.

And then add the prepared clams into the pot.

Once it starts to boil again, cook for 5 more minutes, and then turn off the heat. When the clams are completely cooked and the soup gets a nice greenish color, the soup is done.

 

Serve it with cooked rice, kimchi, and other Korean side dishes. My boys all loved it. Enjoy!