Baekhap-juk

About the dish

A soft porridge cooked from a tidal-flat treasure. With its beautifully patterned shell, the hard clam is called the queen of clams and is a specialty of the Buan and Gochang flats. Porridge cooked in its refreshing broth is soft and mild, loved as a recovery food.

Key ingredient

Hard clam (baekhap) — rich in taurine and amino acids for hangover relief and recovery; iron helps support healthy iron levels; mild and easy to digest. In season spring; mainly from Buan and Gochang.

Ingredients

Main: hard clams, soaked rice, sesame oil, carrot, scallion · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Purge the clams, boil them, pick the meat, and reserve the broth.
2. Stir-fry the soaked rice in sesame oil.
3. Pour in the clam broth and simmer until the rice swells.
4. Add the clam meat, carrot and chives.
5. Season with soup soy sauce and salt, top with gim flakes and serve.

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