Spicy Korean Clam Soup Food

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KOREAN SPICY CLAM SOUP WITH NOODLES



Korean Spicy Clam Soup With Noodles image

This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A.

Provided by Pesto lover

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

4 (8 ounce) bottles clam juice
4 cups water
2 lbs manila clams, in shells
4 garlic cloves, minced
2 -3 teaspoons sesame oil
1 teaspoon soy sauce
2 -3 teaspoons chili-garlic sauce (sambal oelek)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
4 green onions, sliced (use white and green parts)
3 inches piece daikon radishes, peeled, sliced very thin and quartered
handful baby spinach leaves (optional)
1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

Steps:

  • Boil salted water in large pot for pasta. Add pasta and cook al dente.
  • Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
  • When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
  • Add spinach and green onions and cook about 1 minute, or until spinach wilts.
  • Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

SPICY KOREAN CLAM SOUP



Spicy Korean Clam Soup image

A simple, light soup not short on heat or spice. It's traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced chiles.

Provided by momaphet

Categories     < 15 Mins

Time 2m

Yield 1 serving(s)

Number Of Ingredients 7

2 lbs littleneck clams, scrubbed clean
1 (4 inch) square kombu
1 garlic clove, thinly sliced
1 jalapeno, stemmed and thinly sliced crosswise with seeds
1 korean stemmed and thinly sliced crosswise with seeds or 1 anaheim chili, stemmed and thinly sliced crosswise with seeds
kosher salt
1/2 scallion, finely chopped

Steps:

  • cook.
  • cook.
  • cook.

Nutrition Facts : Calories 791.8, Fat 8.8, SaturatedFat 1.7, Cholesterol 272.4, Sodium 5459.2, Carbohydrate 34.9, Fiber 0.7, Sugar 0.8, Protein 133.7

SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW)



Sundubu Jjigae (Korean Spicy Soft Tofu Stew) image

How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!

Provided by Sue

Categories     Stew

Time 40m

Number Of Ingredients 16

350 g Korean soft tofu ((12 ounces))
110 g littleneck clams ((3.9 ounces), cleaned)
3-4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed)
100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water)
2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced)
1 egg
1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced)
1.5 cups Dried kelp and dried anchovy stock
1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil))
2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru))
1 tsp minced garlic
1/2 Tbsp Korean fish sauce
1/2 Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce)
fine sea salt (, to taste)
A few sprinkles ground black pepper
A dash sesame oil (, about 1/2 tsp)

Steps:

  • Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
  • Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
  • Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
  • Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
  • Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

Nutrition Facts : Calories 256 kcal, Carbohydrate 15 g, Protein 18 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 613 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

A SPICY KOREAN NOODLE SOUP



A Spicy Korean Noodle Soup image

An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

Provided by Panda Chef

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Steps:

  • Begin boiling noodles (or if you prefer, finish boiling these first).
  • Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
  • Immediately add the chicken soup stock and bring to boil.
  • Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
  • Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
  • Bring back to a simmer.
  • Beat Egg, then stream into soup.
  • After 15 minutes add in noodls.
  • Finally, add tofu or shrimp.
  • Top with Scallions and Salt and Pepper as desire.

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