One-Pot Dishes

Three-Color Somyeon in Clam Broth

Name: Three-Color Somyeon in Clam Broth
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 25 g each Three-color somyeon (pink, green, white); 20 g Chives (jjokpa); 20 g Green chili pepper; 15 g Red chili pepper; 10 g Garlic; 400 g Kelp stock; 200 g Venus clams; 1 g Toasted salt; 15 g Cheongju (rice wine)

삼색소면

Pink, green and white somyeon noodles in a clear kelp and clam broth, topped with chives, garlic and slivered chilies. Kelp and clams make a natural broth with deep umami.

40mPrep

20mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor
Dried Kelp (Dasima)Kelp for clean, savory broth 🛒 Shop on Amazon
Clams & ShellfishClams, mussels, oysters and abalone for clean, savory broths
Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odors 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Soak the clams in water with the toasted salt to purge the sand.

Three-Color Somyeon in Clam Broth — step 1

Heat the kelp stock with the remaining broth ingredients.

Three-Color Somyeon in Clam Broth — step 2

Add the clams and rice wine to the stock to make the broth.

Three-Color Somyeon in Clam Broth — step 3

Thinly slice the chives, mince the garlic, and finely julienne the green and red chilies.

Three-Color Somyeon in Clam Broth — step 4

Cook each color of noodle separately.

Three-Color Somyeon in Clam Broth — step 5

Put the three-color noodles in a bowl, pour over the broth and add the toppings.

Three-Color Somyeon in Clam Broth — step 6

📊 Nutrition Facts (per serving)

168.1Calories (kcal)

29.4 gCarbs

8.5 gProtein

1.8 gFat

437.6 mgSodium

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

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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.