Spicy Korean-Style Clam
Vegetable Soup

Beat the summer heat with this fiery Korean-style clam soup. A rich, steaming broth packed with fresh clams, tender potatoes, and eggplant, built on a savory base of chili and soybean pastes.

Ingredients

• 500 g large clams
• 1 stalk green onions
• 3 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean soybean paste (doenjang)
• 1 pinch pepper powder
• 1 tbsp beef powder
• 2 tbsp white sugar
• 1 tbsp cooking wine
• 3 whole star anise
• 1–2 medium potatoes
• 1 tbsp minced garlic
• 5 tbsp light soy sauce
• 1 medium eggplant
• to taste green chilies
• as needed cooking oil

Instructions

1. 1Sauté green onions

   

   Heat oil in a red enameled cast iron pot and add the sliced green onions. Sauté over medium heat until they become fragrant and lightly softened, forming the aromatic base for the soup.

   Tip: Keep the heat moderate to ensure the green onions release their aroma without burning.
2. 2Add clams

   

   Add the prepared fresh clam meat into the pot with the sautéed green onions. Stir-fry the clams briefly with the onions to combine the flavors.

   Tip: Quickly stir-frying the clams helps to slightly sear them before adding the liquids.
3. 3Add spicy pastes

   

   Add three large spoonfuls of Korean chili paste and one spoonful of Korean soybean paste into the pot with the clams. Stir thoroughly until the pastes are well incorporated and coat the clams evenly.

   Tip: Mixing the pastes thoroughly ensures the spicy and savory flavors are evenly distributed throughout the dish.
4. 4Stir-fry with paste

   

   Continue to stir-fry the clams and the paste mixture together over medium heat. Ensure every piece of clam is coated in the spicy soybean paste base.

   Tip: Stir gently to coat the clams completely without breaking them.
5. 5Add water

   

   Pour a large bowl of clear water into the pot with the seasoned clams. Since the soup requires a long simmering time, add enough water to cover the ingredients well.

   Tip: Use a generous amount of water as the soup will reduce significantly during the long simmering process.
6. 6Season the broth

   

   Sprinkle a little pepper powder, one spoonful of beef powder, two spoonfuls of white sugar, and add one spoonful of cooking wine to the boiling broth. Stir well to dissolve the seasonings.

   Tip: Adjust the seasoning to your personal preference for saltiness and sweetness.
7. 7Add star anise

   

   Add three star anise into the pot. These aromatic spices are key to removing any fishy smell and adding depth to the broth.

   Tip: Add them early enough so their flavor can fully infuse the soup during the simmering process.
8. 8Simmer the potatoes

   

   Add the sliced potatoes into the boiling broth. Let them simmer in the flavorful liquid for about 10 minutes until they begin to soften.

   Tip: Ensure the potato slices are uniform in thickness to promote even cooking.
9. 9Season with garlic and soy sauce

   

   Stir in one spoonful of minced garlic and five spoonfuls of light soy sauce to season the broth. You can adjust these amounts based on your personal taste preference.

   Tip: Taste the broth before adding all the soy sauce, as the chili paste and soybean paste may already contribute significant saltiness.
10. 10Add eggplant strips

    

    Carefully place the sliced eggplant strips into the pot. Cover the lid and allow the soup to simmer for another 10 minutes to cook the eggplant through.

    Tip: Eggplant absorbs the broth flavors very well, making it a delicious addition to this spicy stew.
11. 11Final garnish and finish

    

    For the final touch, add the green chilies to the pot. Cook for another 3 minutes before turning off the heat, ensuring the soup is steaming hot and ready to serve.

    Tip: Adding the green chilies at the very end keeps their color vibrant and adds a fresh, sharp heat to the finished soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions