Hearty and Refreshing Clam Noodle Soup (Bajirak Kalguksu)
Easy Recipe for Refreshing Clam Noodle Soup: From Purifying Clams to a Delicious Kalguksu Bowl
Making Bajirak Kalguksu at home is surprisingly straightforward. While purifying the clams requires a little effort, the rest of the process is simple enough for anyone to master. This recipe guarantees a delicious and refreshing noodle soup experience.
Ingredients- 400g Kalguksu noodles
- 500g Fresh clams
- 1 Cheongyang pepper (Korean red chili)
- 1 Green onion (approx. 20cm)
- 1/2 Onion
- 1/3 Carrot
- 1/4 Zucchini
- 2L Water
- 6 Anchovy and kelp stock cubes
- 1 Tbsp Fish sauce (or tuna extract)
- A pinch of salt
- 2 Tbsp Coarse sea salt (for purging clams and seasoning)
Cooking Instructions
Step 1
Begin by thoroughly cleaning the clams. Place the clams in a bowl and add 1 tablespoon of coarse sea salt. Gently scrub the clams together (avoiding excessive force that might break them) for about 2-3 times to remove any surface dirt or grit. This step helps to prepare them for purging.
Step 2
Now, let’s purge the clams to remove any remaining sand or grit. Add another 1 tablespoon of coarse sea salt and a stainless steel spoon to the cleaned clams. Cover the bowl tightly with a black plastic bag or aluminum foil to block out light. Let them sit in a cool place for 1 to 2 hours. This process encourages the clams to release any sand they may have inside.
Step 3
After purging, rinse the clams once more under cold running water. Give them a gentle swish to ensure they are completely clean and ready for cooking.
Step 4
Prepare your vegetables. Thinly slice the onion, carrot, and zucchini into julienne strips. Slice the green onion and Cheongyang pepper diagonally. These vegetables will add freshness and flavor to the soup.
Step 5
To ensure a clear and clean broth, rinse the Kalguksu noodles under running water. This will remove excess starch from the noodles, resulting in a more refined soup base.
Step 6
Create a flavorful broth. In a pot, add 2 liters of water and 6 anchovy and kelp stock cubes. Bring to a rolling boil over high heat. These cubes provide a quick and easy way to achieve a deep umami flavor.
Step 7
Time to cook the kalguksu! Once the broth is boiling, add the purged clams, sliced onion, zucchini, and carrot to the pot. Continue to boil vigorously over high heat. Cook until the clams have opened and the vegetables are tender.
Step 8
Adjust the seasoning to perfection. Stir in 1 tablespoon of fish sauce (or tuna extract) for added depth of flavor. Season with a pinch of salt, tasting as you go to achieve your desired saltiness. Be careful not to over-salt.
Step 9
Add the noodles. Once the soup is seasoned, add the prepared Kalguksu noodles. Stir gently to prevent them from sticking together, and bring back to a rolling boil over high heat. Cook according to the noodle package instructions, usually a few minutes until tender.
Step 10
Finish with a flourish of freshness. After the noodles are cooked, add the diagonally sliced Cheongyang pepper and green onion. Boil for another 1-2 minutes over high heat. This final addition adds a wonderful aroma and a touch of spice. Enjoy your delicious homemade Bajirak Kalguksu!
