What is Jeongseongdeuri Hadong Marsh Clam Soup?

1) 100% domestic and clean areas with low-lying

We harvested only the reclained Seomjingang River, where fresh water and sea water meet, for more than eight hours in running water to completely remove suspended solids from the ashtray, and hygienicly produced the traditional Korean shellfish soup that comes down from the old days when it preserves the original taste of the ash.

2) clear and cool soup, rich marsh clam

Made with generous ingredients and mother's care. The day after drinking, it is good for relieving the stomach, and if you use it as a base for cooking such as doenjang soup or kalguksu, the taste of the food becomes even deeper.

How to make a delicious Marsh Clam Soup

Main ingredient : Jeongseongdeuri Hadong Marsh Clam Soup

Absentee fee : Zucchini, Mushroom, Chives, Peppers [according to taste]

How to Boil Reach Sujebi

Main ingredient : Jeongseongdeuri Hadong Marsh Clam Soup, Sujebi dough

Absentee fee : Zucchini, Mushroom, Chives, Peppers, salt [according to taste]

Preparation

1. Soak it in water for 1 to 2 minutes, then open the top and flip it over, and the contents will come out.

2. Then pour into the pot and pour 2 cups more water. (Don't put it in the microwave)

3. If you set the sujebi dough in advance and leave it at room temperature for a while, the dough won's get on your hand, and the dough will be sticky an delicious.

4. When the condiment soup starts to boil, remove the flour dough, and when it starts to boil again, add green onions and chili peppers to the boil.