Siraegi Clam Perilla Soup
An EasyHansik home-kitchen version inspired by Chef Lee Won-il on tvN STORY Trendy Table Episode 8, with perilla whisked in at the end.
tvN STORY’s official video page identifies Chef Lee Won-il’s siraegi clam perilla soup in Episode 8. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 30m total (Prep 10m / Cook 20m)
📊 Difficulty: Easy
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Pot
🛠️ Tools: Mixing bowl
🛠️ Tools: Ladle
📅 Recommend: Fall
📅 Recommend: Winter
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Cooked siraegi greens7 oz
- Purged clams10 oz
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth4 cups
- Perilla seed powder4 tbsp
- Doenjang1 tbsp
- Soup soy sauce1 tbsp
- Minced garlic1 tbsp
📊 Estimated Nutrition (Per Serving)
Calories
약 280 kcal/인분
Sodium
된장과 바지락에 따라 다름
Fat
약 12 g
Protein
약 18 g
👨🍳 Cooking Steps
1
Squeeze the cooked greens dry and cut into 2-inch lengths. Scrub the purged clams under running water.
💡 Tip: Peel away any noticeably tough outer fibers from the stems.
2
Massage the greens with doenjang, soup soy sauce, and garlic for 1 minute.
💡 Tip: Pre-seasoning helps the sturdy stems absorb flavor.
3
Add the seasoned greens and broth to a pot; simmer over medium heat for 12 minutes.
💡 Tip: Add 5 minutes if the greens are still tough.
4
Add clams and cook 3–4 minutes, just until the shells open.
💡 Tip: Discard any clams that remain closed after cooking.
5
Lower the heat. Whisk perilla powder with a ladleful of broth, return it to the pot, and simmer 2 minutes. Finish with scallion.
💡 Tip: Adding perilla near the end keeps the broth smooth rather than pasty.
🌟 Pro Chef Tips
- • Clams vary in salinity; start with half the soup soy sauce and adjust at the end.
⚠️ Avoid Common Pitfalls
- ❌ Boiling perilla powder from the start can make the broth pasty.
- ❌ Overcooking clams makes them rubbery.
🧊 Storage & Reheating
- • Cool and refrigerate within 2 hours; reheat thoroughly and eat within 1–2 days.