Refreshingly Deep Flavored! Super Simple Clam Noodle Soup (Kalguksu) Recipe
Refreshingly Deep Flavored! Super Simple Clam Noodle Soup (Kalguksu) Recipe
How to Make Clam Noodle Soup (Kalguksu) – Perfecting Noodle Cooking
I can’t forget the Kalguksu restaurant I used to visit every day during my school days. The refreshing clam noodle soup we enjoyed so much back then had a milky broth, lacking vegetables, but packed with clams. I’ll show you how to make clam noodle soup, from preparing the clams to cooking the noodles perfectly.
Main Ingredients- 600g Fresh Clams
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1 Red Chili Pepper
- 200g Kalguksu Noodles
Clam Purging- 2 Tbsp Coarse Sea Salt
Broth- 1 Clove Garlic (or 1 tsp minced garlic)
- Green parts of Scallion (for garnish)
- 100ml Soju (to remove fishiness)
- 2 Bouillon Cubes (or anchovy/kelp broth)
Seasoning- 1 Tbsp Fish Sauce
- Salt to taste
- 2 Tbsp Coarse Sea Salt
Broth- 1 Clove Garlic (or 1 tsp minced garlic)
- Green parts of Scallion (for garnish)
- 100ml Soju (to remove fishiness)
- 2 Bouillon Cubes (or anchovy/kelp broth)
Seasoning- 1 Tbsp Fish Sauce
- Salt to taste
- 1 Tbsp Fish Sauce
- Salt to taste
Cooking Instructions
Step 1
First, let’s get the clams ready. Place the clams in a bowl large enough to hold them completely submerged. Add water to cover the clams generously. Dissolve 2 tablespoons of coarse sea salt in the water. (This is for 1kg of clams). If you have a stainless steel bowl or spoon, add it to the water; it’s said to help the clams purge sand better. Let them purge for 1-2 hours in summer or 3-4 hours in winter. If the water becomes cloudy, change it once.
Step 2
After purging, it’s crucial to rinse the clams by making them rub against each other, creating a ‘clatter’ sound. This friction helps to dislodge any remaining sand or grit from inside. Rinse them thoroughly about 10 times until the water runs clear.
Step 3
Now, let’s make the refreshing broth. Add all the purged and cleaned clams to a pot. Along with the clams, add 1 clove of garlic (or 1 tsp of minced garlic) and 2 bouillon cubes for enhanced umami.
Step 4
Pour in 100ml of soju to eliminate any fishiness and 1 liter of water. Bring to a boil over medium heat and simmer for about 20 minutes. After 20 minutes, remove the green parts of the scallion that were added for flavor; you can use them as a garnish later or discard them.
Step 5
Next, prepare the chili peppers to add color and a hint of spice to the noodles. Wash 1 Korean green chili pepper and 1 red chili pepper, then finely chop them. If you prefer a spicier soup, feel free to increase the amount of green chili pepper.
Step 6
In a separate pot, bring plenty of water to a boil. Once boiling, add the Kalguksu noodles. Cook them according to the package instructions, aiming for about 90% doneness. This usually takes around 7-8 minutes, but I cooked mine for about 6 minutes. Immediately rinse them under cold water and drain well. This step prevents the noodles from becoming mushy and keeps them delightfully chewy.
Step 7
Now it’s time to bring everything together! Add the drained Kalguksu noodles to the pot with the simmering clam broth. Then, add all the chopped green and red chili peppers. Let it simmer for another 1-2 minutes to allow the noodles to absorb the broth’s flavor.
Step 8
Finally, it’s time to season the soup. Stir in 1 tablespoon of fish sauce for added depth and umami. Taste and add a little salt if needed to achieve your desired seasoning.
Step 9
Once the noodles are cooked and the seasoning is perfect, your delicious clam noodle soup is ready! Enjoy it piping hot for the most refreshing and deeply satisfying experience.
