Shellfish Soup / Mosquito Shell Soup / Cool and Clean Soup, How
I cooked clam soup for the first time in a long time because there was gamurak while shopping. Gamurak is a common ramie shellfish that lives mainly on the west coast, and it is called gamurak in dialect because of its black color. Gamurak tastes better because it is not fishy than other shellfish and its flesh is light and chewy. It is rich in vitamins and amino acids and has a lot of zinc, which is good for immunity. Shellfish have to be seasoned well to eat deliciously without any foreign substances when eating, and I will also introduce you to a clear and clean way to taste the soup, so please refer to it and enjoy it as a delicious meal.
4 serving
Within 20 minutes
팍스곰
Ingredients
  • Shellfish
    1kg
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • leek
    1/2ea
  • Tofu
    1piece
  • crushed garlic
    1spoon
  • a thick salt
    3spoon
  • Water
    2L
  • Seasoned salt
    1/2spoon
  • give it a second time
    1/2spoon
Cooking Steps
STEP 1/18
Add 3 tablespoons of thick salt to the prepared clams and desalinate for 30 to 1 hour.
STEP 2/18
Cover it with a black bag to prevent light from entering and proceed with the sea.
STEP 3/18
It's been cleared the day before.
There is quite a lot of foreign substances.
STEP 4/18
Please put on rubber gloves and scrub the shell surface thoroughly.
STEP 5/18
Chop Cheongyang red pepper, red pepper, and green onion into small pieces.
STEP 6/18
Cut one pack tofu into small dice.
STEP 7/18
Pour 2L of water into a large skillet (to cover the clams) and simmer over high heat.
When the water starts to boil, add the washed clams and bring to a boil.
Cook until all the clams open.
STEP 8/18
If all the clams open, take out the clams separately, and take out the broth separately.
STEP 9/18
These are the foreign substances that have sunk to the floor after removing the clam broth twice.
Even though it has been cleared, there is quite a lot of redness.
*So please pay attention to the process of removing the broth so that you can make clean and clear clam soup.
STEP 10/18
Pour the filtered clam stock into the pot, add tofu, and bring to a boil again over high heat.
STEP 11/18
When tofu starts to rise to the surface
STEP 12/18
Add 1 spoon of minced garlic, cheongyang red pepper, and red pepper.
STEP 13/18
Rinse the clams 2 to 3 times while shaking them lightly with water. (It is better to rinse them again because foreign substances remain inside the clams little by little.)
STEP 14/18
Put all the rinsed clams in the broth and bring to a boil.
STEP 15/18
When it starts to boil, add half a spoon of salt
STEP 16/18
Add half a spoon and season again.
STEP 17/18
When it boils again after seasoning, add the sliced green onion and boil it for 1 to 2 minutes.
STEP 18/18
Add a little pepper to your liking to make the taste cooler.
The soup is cool and clean, and the lightness of the shell is very good. I hope you enjoy the clam soup that you can cook deliciously and eat at home.
You can boil it the same way when you cook it using all kinds of shellfish such as clams, dongjuk, and lilies. Even if it's annoying, you can enjoy a healthier and more delicious clam soup if you work on the seaweeds well.
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