Clear and Rich Clam and Seafood Noodle Soup (Kalguksu) Recipe
Clear and Rich Clam and Seafood Noodle Soup (Kalguksu) Recipe
How to Make Delicious Clam and Seafood Kalguksu at Home: Featuring Coin Stock and Noodle Boiling Tips
Learn how to make a refreshing and deeply flavorful clam and seafood Kalguksu using ingredients from your refrigerator. This detailed guide covers everything from using coin stock to perfecting your noodle boiling technique, making it easy for beginners to follow.
Kalguksu Ingredients- Fresh clams (as much as you desire)
- Convenient coin stock (contains 16 ingredients like anchovy, kelp, shrimp)
- Chewy Kalguksu noodles
- Plump shrimp (optional)
- Frozen crab legs (use any leftover frozen seafood)
- Zucchini
- Carrots
- Onion
- Green onion
- Napa cabbage
- Bok choy (use any leftover greens from the fridge)
- Soy sauce for soup
- Korean coarse sea salt (for seasoning)
Cooking Instructions
Step 1
Gather all your ingredients for today’s culinary creation. Prepare a generous amount of fresh clams, the convenient coin stock that adds depth, chewy Kalguksu noodles, and any leftover frozen seafood like shrimp and crab legs you might have. For the vegetables, get zucchini, carrots, onion, green onion, napa cabbage, and bok choy to add at the end. Don’t forget the soy sauce for soup and coarse sea salt for seasoning.
Step 2
Utilizing frozen seafood from your freezer can elevate your Kalguksu to a richer, more diverse flavor profile. However, if you don’t have other seafood, don’t worry – fresh clams alone will make a wonderfully delicious soup.
Step 3
If your clams have dirt or sand, they need to be purged. Fill a bowl with enough water to cover the clams, add a tablespoon of coarse sea salt, and place a metal spoon in the water. Let them sit for about 10 minutes; the clams will release any impurities. Rinse the purged clams gently under running water. (Skip this step if your clams are already pre-purged.)
Step 4
This is the perfect time to use up any leftover vegetables in your refrigerator. Wash the zucchini, carrots, onion, and napa cabbage thoroughly. Slice them into strips about the thickness of your Kalguksu noodles for a pleasant texture and appearance when cooked.
Step 5
Making noodle soup stock from scratch can sometimes feel like a chore. However, using coin stock, which is pre-blended with 16 ingredients like anchovies, kelp, shrimp, and dried sand lance (disol), makes it incredibly easy and quick to achieve a deep, savory broth right at home.
Step 6
Now, let’s prepare to cook the Kalguksu. You’ll need two pots: one for boiling the noodles and one for the soup broth. Fill both pots with plenty of water and bring them to a boil. Since the noodles take longer to cook than the clams, we’ll start by boiling the noodles. Before boiling, it’s a good idea to rinse the noodles under running water to wash off excess starch. This prevents the soup from becoming cloudy and gummy. Be gentle while rinsing; vigorous scrubbing can break the noodles, so a light rinse is best.
Step 7
Here’s a pro tip for perfectly chewy and springy Kalguksu noodles: add a tablespoon of coarse sea salt to the boiling water when you cook the noodles. This enhances their texture and flavor.
Step 8
Once the water is at a rolling boil, add your Kalguksu noodles and cook for 5 to 6 minutes. We’re boiling the noodles separately to prevent the starch released into the soup from making it cloudy and sticky. This step is a crucial ‘second cleansing’ for a clear broth. Stir the noodles occasionally as they cook to prevent them from clumping together. While the noodles are cooking, let’s check on the soup broth in the other pot.
Step 9
When using coin stock, always adhere to the recommended dosage on the package. Typically, one coin is used per 300-350ml of water, but this can vary by product. For my 1.8L (about 3-4 servings) of water, I used 5 coins. You can add the coin stock to the water even before it starts boiling.
Step 10
Once the broth begins to boil, add the harder vegetables first, such as zucchini, carrots, onion, and napa cabbage. Leafy vegetables like bok choy are best added towards the end to maintain their crisp texture.
Step 11
If you’re using other prepared seafood (shrimp, crab legs, etc.), add them to the broth now, excluding the clams. This will add another layer of delicious seafood flavor to your Kalguksu.
Step 12
In my enthusiasm, I overestimated the amount of soup and had to switch to a larger pot midway! While waiting for it to re-boil, your noodles should be perfectly cooked by now.
Step 13
Drain the well-cooked noodles using a colander.
Step 14
Arrange the drained noodles attractively in serving bowls.
Step 15
Now for the star of the show: the fresh clams! If you’re making a mixed clam soup, remember that *any* type of clam should always be added last. The key to a great clam Kalguksu is timing – just about 2 minutes! Many recipes cook clams with the broth for a long time, which can make them tough. Adding them at the very end ensures they are tender and succulent.
Step 16
While the clams are just starting to cook, season the broth. For my 1.8L batch, I used 4 tablespoons of soy sauce for soup and adjusted the saltiness with a bit of coarse sea salt. Skim off any foam that rises to the surface for a cleaner taste. Finally, add the bok choy. If you prefer a spicy kick, feel free to add some chopped Korean chili peppers.
Step 17
Ladle the hot broth and generous amounts of toppings (seafood and vegetables) over the noodles in the bowls. A sprinkle of black pepper, if desired, completes this delicious clam and seafood Kalguksu. Following this recipe guarantees a clear, refreshing broth and perfectly tender clams – that’s the secret tip!
Step 18
This dish is an excellent way to use up leftover ingredients from your fridge and freezer. If you have a variety of items lying around, why not try making this comforting and flavorful Kalguksu today? My children absolutely loved the soup I made, even though I was tired. Seeing them enjoy my cooking fills me with pride and a sense of accomplishment.
