Name: Shellfish soup... Relieve hangovers with cold soup!!
Total time: 30 min
Yield: 4
Ingredients: corbicula 1basket; Water 800ml; Sea tangle 1piece; Radish 1bowl; leek 1ea; leek 1cup; Cheongyang red pepper 1ea; White pepper suitably; Salt 0.5t

10K Recipe

Shellfish soup... Relieve hangovers with cold soup!!

Shellfish contains a lot of taurine, which is good for hangover and improves liver function. The ingredients are simple, but the soup taste is excellent, so I made it into a Ulshinrang Hangover Soup.

4 serving

Within 30 minutes

elliws재원맘

Ingredients

corbicula

1basket
Water

800ml
Sea tangle

1piece
Radish

1bowl
leek

1ea
leek

1cup
Cheongyang red pepper

1ea
White pepper

suitably
Salt

0.5t

Cooking Steps: STEP 1/10

Caution: Shellfish live in fresh water, so when you go to sea...I don't add salt.
Pour enough tap water to soak the clams and change the water twice a day in the morning and evening. (In the refrigerator, put it in an airtight container for two days)

STEP 2/10

Put the clams in a bucket for two days and wash them in running water. (Wearing sanitary rubber gloves) The embossed bumps and shells of the bowl touch each other, and the surface of the clams is washed.

STEP 3/10

There is a lot of sand in corbicula even if you remove it. Rinse it several times and wash the dough so that there is no sand left on the floor. (5 to 6 times)
Put it in a strainer.

STEP 4/10

Pour only half of the rice water into a medium pot (about 800ml of bottled water in the country for 4 people) and boil a piece of kelp. (15 minutes) Add 1 bowl of leek radish and 1 green onion and boil. (Medium heat)

STEP 5/10

When the water boils..Remove the kelp and green onions, boil the radish until it is half transparent, and then add the corbicula.

STEP 6/10

Remove the foam.

STEP 7/10

Cut the chives into 2-3cm pieces. (1 cup worth)
Cut one Cheongyang pepper into a circular shape. (Remove seeds)

STEP 8/10

When the corbicula begins to open its mouth, replace it with low heat for another 30 seconds, then add chives, cheongyang peppers, and white pepper and turn off the heat after 5 seconds.
I'll taste the soup...Add salt to taste. (~0.5t)

STEP 9/10

They serve corbicula soup in a soup bowl.

STEP 10/10

Korean table d'hote > Gijang rice, spicy clam soup, cucumber beef brisket, young radish kimchi, seasoned rice crab, eggplant & zucchini, dried squid...Main menu is seagull meat, lettuce wrap, cheongyang pepper...Looking at the picture, I ate a lot. lol

When you boil the green onion broth, you just taste the soup and take it out. Shellfish soup has to be full of chives for flavor. I recommend white pepper over black pepper. If it's uncomfortable to eat, take out the clam meat and give me a few points Serve with the skin.