Baekhapjuk (Clam Rice Porridge)
Baekhapjuk(Clam Rice Porridge)topped with toasted sesames and shredded seaweedRice porridge made with Asian hard clams is Buan’s local signature food.
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LocationBuan-gun, Jeollabuk-do
- CategoryFolk Food ∙ Local Specialties
- Korean백합죽
- Chinese百合粥
- FieldLifestyle & Folklore / Lifestyle
- Contents TypeFood
- Definition
- A type of porridge made by boiling soaked rice and shelled ocean quahogs (baekhap) with rice water, a specialty of Buan-gun, Jeollabuk-do.
- Summary
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Baekhapjuk or Clam Rice Porridge is a local dish from the Buan area of Jeollabuk-do. The dish is made by boiling soaked rice with water and liquid obtained from shelled baekhap (ocean quahogs), and then adding the shelled baekhap and boiling them together. Buan’s ocean quahog belongs to the Venus clam family, Veneridae, and inhabits sand or mud up to 20 meters deep below the intertidal zone, which is affected by fresh water. Ocean quahogs resemble short-necked clams in shape, but are characterized by the smooth, white interior of their shells. They are avirulent and have a sweet yet slightly bitter taste. As a high-quality shellfish comparable to abalones, ocean quahogs are cooked in diverse ways including soup, raw fish, grilled and steamed dishes. Their light, savory taste is maximized when served as a rice porridge dish.
- Origins and Development
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Tarakjuk or milk porridge, which has long been known to be effective in preventing coxalgia, was served at the royal court and houses of the nobility during the Goryeo Dynasty. Korean people have made various types of porridge since ancient times. As a high-class shellfish and special product of Buan, ocean quahog was presented as a gift to the kings of Joseon, and was also used to help fishermen recover their strength. The area around Gyehwado Island inside Saemangeum Embankment to the north of the Byeonsan Peninsula is regarded as a repository of ocean quahogs, which local residents also refer to as saenghap.
- Recipe
- Wash the rice first, shell the ocean quahogs using a short knife, wash them well, and slightly chop them. Boil the soaked rice with water and the liquid obtained from shelling the ocean quahogs, add the shelled ocean quahogs to the mixture and bring to the boil, then season with sesame oil, spring onions, garlic, and salt. After boiling it, sprinkle dried laver and sesame seeds on the porridge. If the soup is overcooked, however, the ocean quahogs will harden, so only boil once.
- Efficacy
- Buan’s Clam Rice Porridge has a light, savory taste and is easy on the stomach, making it ideal for children and the old and infirm. It is effective in preventing cholelithiasis and liver disease, and, being rich in nucleic acid, it helps to form the proteins required to promote cell growth. The ocean quahog also contains far more taurine - which reduces the level of cholesterol - than other clams, so it is good for preventing cardiovascular diseases such as arteriosclerosis, high blood pressure, and cardiac infarction. Furthermore, it is thought to be effective in preventing dementia thanks to its cell membrane protective effect. In addition, it is rich in choline and lysine, which are effective in easing a hangover, while its abundant vitamin B1 and B2 content is effective in preventing hepatic disease and promoting children’s growth.
- Matters related to Lifestyle and Folklore
- As the ocean quahog has long been a symbol of purity, chastity, and a married couple’s wedding vows, it is still a prominent ingredient in the wedding food of Buan, Jeollabuk-do. It is also nicknamed the “queen of shellfish”, and is served at wedding banquets, much to the delight of wedding guests. As the top and bottom of the shell fit together perfectly, it is very difficult to open once closed. During the Joseon period, it was cooked as raw fish, a steamed or grilled dish, a soup, or a porridge dish, and was served at the king’s table or royal banquets.
Buan’s most famous restaurants specializing in Clam Rice Porridge include the Bada Maeul Restaurant in Gyeokpo-ri, Byeonsan-myeon, Gyehwa Hoegwan in Singi-ri, Haengan-myeon, and the Mohang Observatory in Docheong-ri, Byeonsan-myeon, and Jeonmang Joeunjip in Unho-ri, Jinseo-myeon.