Clam Noodle Soup (Bajirak Kalguksu): Savor the Essence of Refreshing Broth!
Clam Noodle Soup (Bajirak Kalguksu): Savor the Essence of Refreshing Broth!
Delicious Clam Kalguksu Recipe Even Beginners Can Master
Clam Kalguksu, where chewy noodles meet a deeply savory and refreshing clam broth, is a beloved Korean soul food for all ages. Made by simmering a rich broth derived from anchovies, dried pollock, and dried shrimp, and generously adding fresh clams, its refreshing taste is truly unparalleled. This recipe will guide you step-by-step to create delicious Clam Kalguksu that will warm you up on chilly days or serve as a perfect hangover cure. Plus, using store-bought Kalguksu noodles makes it even easier to enjoy!
Kalguksu Ingredients- 1kg fresh clams
- 550g store-bought Kalguksu noodles
- 1/4 zucchini
- A handful of fresh chives
- 2 shiitake mushrooms
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- Crushed roasted seaweed (for garnish)
Refreshing Broth Ingredients (for 2L)- A handful of dried anchovies (for broth)
- A handful of dried shrimp
- 1 dried pollock head
- 1/4 onion
- 1/2 green onion (white part)
- 1 piece dried kelp (10x10cm)
- A handful of dried anchovies (for broth)
- A handful of dried shrimp
- 1 dried pollock head
- 1/4 onion
- 1/2 green onion (white part)
- 1 piece dried kelp (10x10cm)
Cooking Instructions
Step 1
First, let’s create the deep and refreshing broth that is key to the deliciousness of Kalguksu. In a pot, combine dried anchovies, dried shrimp, dried pollock head, roughly chopped onion, the white part of the green onion, and kelp. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 30 minutes to allow the flavors to fully infuse. Remember to remove the kelp after about 5 minutes of boiling to prevent any bitterness.
Step 2
It’s essential to purge the clams to ensure a clean taste. Place the clams in a bowl, add cool water with a pinch of salt, and let them sit in a dark place for at least 30 minutes to release any sand or grit. After purging, rinse the clams thoroughly under running water, gently rubbing their shells together 3-4 times.
Step 3
While the broth is simmering, prepare the vegetables for the Kalguksu. Wash and thinly julienne the zucchini. Remove the stems from the shiitake mushrooms and slice the caps thinly. Feel free to add other vegetables according to your preference.
Step 4
Wash the chives under running water and cut them into manageable lengths of about 3-4 cm. Cutting them too short might cause them to break down during cooking.
Step 5
Once the broth has simmered sufficiently, strain out all the solid ingredients like anchovies, dried shrimp, dried pollock, and kelp to create a clear base. Add the purged clams to this clear broth and bring it back to a boil over high heat.
Step 6
Be careful not to overcook the clams, as they can become tough or their shells might break. Once most of the clams have opened, carefully remove them from the pot and set them aside in a separate bowl. This step helps maintain a cleaner broth and preserves the fresh clam flavor and texture.
Step 7
Add the julienned zucchini and sliced shiitake mushrooms to the clear broth (after removing the clams) and cook for about 1 minute. This brief cooking time will keep the vegetables pleasantly crisp. Overcooking will make them mushy.
Step 8
Now it’s time to add the delicious Kalguksu noodles. Store-bought noodles often have a dusting of flour. You can lightly shake off this excess flour, or for an even cleaner taste, briefly blanch the noodles in boiling water and rinse them before adding them to the soup. If you’re just shaking off the flour, make sure to separate the noodles so they don’t stick together.
Step 9
Add the prepared Kalguksu noodles to the boiling broth and cook for about 5-6 minutes. Stir gently with chopsticks occasionally to prevent the noodles from clumping and ensure they cook evenly. To check for doneness, take out a noodle and taste it; adjust cooking time according to your preference.
Step 10
When the noodles are almost cooked, add the chopped chives and simmer for another moment. The chives will add a wonderful aroma to the broth. For seasoning, first add 1 tablespoon of soup soy sauce for depth of flavor, then adjust the remaining taste with salt. If it’s too bland, add more salt; if it’s too salty, add a little more broth.
Step 11
Finally, it’s time to serve your delicious Kalguksu, where all the flavors have come together! Arrange the noodles attractively in a serving bowl. Gently place the reserved fresh clams on top. Ladle the hot, flavorful broth generously over everything. Finish with a sprinkle of crushed roasted seaweed for an extra savory touch. For an even more appealing presentation, you can add some finely chopped red chili or sliced green onions. Enjoy your meal!
