Hearty & Flavorful Homemade Clam Noodle Soup (Bajirak Kalguksu)
Unlock the Richness of the Sea: Easy Bajirak Kalguksu Recipe for a Cozy Meal
Craving a comforting bowl of Bajirak Kalguksu (Korean clam noodle soup)? I finally decided to make it myself after wanting it for ages! It turned out to be surprisingly simple, even for a beginner. This recipe uses fresh clams and convenient broth bases to create a deep, savory flavor that rivals restaurant versions. Follow along, and you’ll be enjoying this delicious, hearty soup in no time!
Soup Ingredients- 200g fresh clams (pre-purged or purged at home)
- 1/4 zucchini, julienned
- Small piece of carrot, julienned
- 1/2 stalk green onion, chopped
Broth Base- 2 soup stock cubes
- 2 Tbsp anchovy fish sauce (or anchovy broth base)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper
- 2 soup stock cubes
- 2 Tbsp anchovy fish sauce (or anchovy broth base)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the clams. Packaged clams are usually pre-purged, but for extra cleanliness, soak them in cold water with 2 Tbsp coarse salt for 1-2 hours. If you’re short on time like I was, thoroughly rinsing them multiple times in cold water to remove any grit is a good alternative. (Purging is ideal, but a good rinse works in a pinch!).
Step 2
The key to delicious Kalguksu is a flavorful broth! Bring water to a boil and add 2 soup stock cubes, 2 Tbsp anchovy fish sauce (or broth base), and 1 Tbsp minced garlic. Soup stock cubes are fantastic – they add a deep umami flavor without the hassle of making broth from scratch. Highly recommended!
Step 3
While the broth is simmering, prepare your vegetables. Julienne the zucchini and carrot. For a touch of heat, I finely chopped 1-2 Korean green chilies (cheongyang peppers). Feel free to add mushrooms or other vegetables you enjoy.
Step 4
Rinse the fresh kalguksu noodles under cold water to remove excess starch. This prevents the broth from becoming cloudy and ensures the noodles remain delightfully chewy.
Step 5
Once the broth is boiling, add the kalguksu noodles first and cook for about 5 minutes. As the noodles cook, the starch will release, slightly thickening the broth.
Step 6
After the noodles have cooked for about 5 minutes, add the prepared clams, julienned vegetables, and chopped chilies. Continue to boil for another 3-4 minutes, or until the clams have opened and the vegetables are tender. Season with salt and black pepper to your preference. If you like it spicier, you can add more chopped chilies at this stage.
Step 7
Voilà! Your first homemade Bajirak Kalguksu is ready! Isn’t it surprisingly easy? The combination of anchovy fish sauce and soup stock cubes creates a rich, savory broth that’s just as good as what you’d find at a restaurant. Enjoy making this delicious dish at home from now on!
