Soup & Stew

Clear Clam Seaweed Soup with Glasswort

Name: Clear Clam Seaweed Soup with Glasswort
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Manila clams; 5 g Dried seaweed (miyeok); 5 g Low-sodium soy sauce; 5 g Garlic; 2 g Sesame oil; 2 g Red chili pepper; 10 g Korean radish; 10 g Dried shrimp; 5 g Green onion; 3 g Glasswort (hamcho) powder; as needed Water

바지락 미역국

A light, refreshing miyeok-guk of clams and seaweed sautéed in sesame oil, simmered in a dried shrimp and radish broth and seasoned with glasswort powder. Clams and seaweed provide natural salinity.

🇰🇷 A twist on Miyeok-guk — see the classic korean seaweed soup recipe →

📝 Step-by-Step Instructions

Purge the clams and soak the seaweed for 20 minutes.

Clear Clam Seaweed Soup with Glasswort — step 1

Simmer the green onion, garlic, red chili, dried shrimp and radish in water to make broth.

Clear Clam Seaweed Soup with Glasswort — step 2

Stir-fry the seaweed and clams in sesame oil, then add the soy sauce.

Clear Clam Seaweed Soup with Glasswort — step 3

Add the broth and simmer.

Clear Clam Seaweed Soup with Glasswort — step 4

Season with glasswort powder.

Clear Clam Seaweed Soup with Glasswort — step 5

Serve in soup bowls.

Clear Clam Seaweed Soup with Glasswort — step 6

📊 Nutrition Facts (per serving)

53.5Calories (kcal)

4.1 gCarbs

8.01 gProtein

0.56 gFat

802.28 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.