Tuesday, April 19, 2011

Korean Miso Soup with Manilla Clams

Another staple in a Korean meal is soup. No matter what kind of food you are having, or where you are having it, chances are there will be some kind of soup on the table. We just love our soups. And half the time it will be some variation of Korean miso soup.

Today we will be making it with Manilla clams.

1 pound Manilla Clams
2 tablespoons Korean soybean paste (Found in Korean markets sold in a plastic tub.)
1/2 jalapeno pepper sliced thinly seeds removed
1/2 bunch of enoki mushrooms (Found in most Asian markets.)
2 cloves of minced garlic
1/2 teaspoon of red pepper powder (Also found in most Asian markets. Don't use cayenne or western chilli powder. It will taste confusing.)
3 tablespoons of green onions slices plus some extra for garnish
4-5 dried anchovies (Found in asian markets sold in bags, but can be skipped if not available.)

1. Prep the clams: discard any clams that are open and scrub the rest under running water. Then soak in water for half an hour.

2. Start the broth: bring 5 cups water and the dried anchovies to a boil. Lower heat then remove anchovies after 8 minutes.

3. Lower the heat and add soybean paste to the broth by pushing it through a strainer with a spoon. We do this so the soup is smooth without any bits of bean floating around. Discard the chunks that don't go through the strainer.

4. Add the garlic and clams to the pot. Bring to boil for a minute then let simmer on low until the clams are all open.

5. Add the enoki mushrooms, green onions, jalapeno slices, and red pepper. Let cook for a couple minutes or until the veggies are slightly wilted.

6. Serve into bowl and top with some green onion slices for garnish. Enjoy!


Heather Taylor said...

I want to eat it!

Rona Chang said...

This looks so good, will have to try it. Thanks!

Alice said...

yesss. looks delicious! Can't wait to see more xx

Anonymous said...

Can we substitute something in for the clams? I cannot eat clams unfortunately. This looks very good- I look forward to future recipes :). The simplicity of your nstructions are excellent for someone who is not so good in the kitchen like myself!

Bo said...

Tofu is always a good alternative. Hope you like it.

jeana sohn said...

spinach is a good alternative too!

June said...

looks delicious. added your page to my blogroll. happy cooking. :-)

Mónica - Abilia said...

Great idea! I'm looking forward to cooking something delicious with tofu. Do you fancy to make a recipe with tofu? I hope so :)

Thanks and good luck with this new project!


alexandra said...

This blog is my new obsession! Thanks so much for the two of you bringing it ot life! Sadly my town has no Korean grocery, but a plethora of Japanese ones so ... hopefully I will find some close substitutes!

Thanks so much!!


pkj said...

Who makes that white enamel pot? Thanks!

jeana sohn said...

the white pot is vintage. i found it at a thrift store!

hm. said...

Perhaps post the Korean names of the recipes? It will be extra educational that way.

Bo said...

@ mori
That's a great idea. I think we will start adding the Korean names to the recipes.

Sarah said...

Woohoo! My friend just referred me to this blog. As a Korean living in LA (newly transplanted from SF, by way of the Central Coast, followed by Connecticut), I'm stoked to see a fresh approach to Korean food. Maybe this will motivate me to open up my Korean cookbook, or ask my mom for her recipes. Keep it up; I look forward to reading!

Miss Iona Lion said...

Beautiful blog. What a promising start. Cant wait for the next instalment.

Unknown said...

I am so excited about your new blog---Please keep it up and keep posting!

angie said...

this dish looks so good and comforting!

TOLSCA said...

Damn! That looks easy and delicious. I'm going to make it tonight for dinner (my man loves korean soups)This is my kind of recipe. Thanks!

A Random Person said...

found this today via a third party website (recipes.sparkpeople.com/recipe-detail.asp?recipe=1621484) and made it today. so delicious.