Refreshing Clam Noodle Soup (Dongchuk Kal-guksu)
A refreshing Kal-guksu made with clams (Dongchuk), similar to Vongole.
We made a refreshing Kal-guksu using Dongchuk clams because it has been raining for several days. Enjoy this hearty and comforting noodle soup.
Main Ingredients- 500g Dongchuk clams
- 2 servings Kal-guksu noodles
- 1/3 zucchini
- 1/4 carrot
- 1/2 onion
- 1 Cheongyang chili pepper (optional, for spiciness)
- 1 stalk green onion
Cooking Instructions
Step 1
Prepare the Dongchuk clams. Place them in cold water with 1 tablespoon of coarse sea salt and let them purge for about 2 to 3 hours. Commercially sold clams are often pre-purged, but this extra step ensures any residual sand or impurities are removed. If you harvested the clams yourself from a tidal flat, ensure a thorough purging period.
Step 2
While the clams are purging, prepare the vegetables for the noodle soup. Wash the zucchini and carrot thoroughly and julienne them into thin strips.
Step 3
Julienne the onion into thin strips, similar in thickness to the zucchini and carrot.
Step 4
Remove the stems from the Cheongyang chili pepper and slice it thinly on an angle. This adds a pleasant spiciness, but omit it or remove the seeds if serving to children. Slice the green onion diagonally, including both the white and green parts, into chunky pieces.
Step 5
After purging, rinse the clams vigorously under cold running water, rubbing them against each other. This action effectively removes any grit or impurities attached to their shells. Repeat this rinsing process 4 to 5 times until the water runs clear.
Step 6
In a pot, combine 1.5 liters of water, 5 dried anchovies for broth, and 1 sheet of kelp (10cm). Bring to a boil over high heat to create a flavorful broth. Once boiling, remove and discard the kelp and anchovies. Add the purged and cleaned Dongchuk clams and cook until they open their shells. (Tip: You can enhance the broth’s depth by adding other ingredients like dried pollack, dried shrimp, or dried anchovy heads. It’s recommended to add the vegetables after the clams have opened to prevent any residual sand from clouding the broth).
Step 7
Once most of the clams have opened, add the prepared vegetables (zucchini, carrot, onion) and the Kal-guksu noodles to the pot. To prevent the noodles from clumping together, gently loosen them under running water before adding them to the soup. Stir occasionally to ensure the noodles cook evenly.
Step 8
When the noodles are cooked and the soup is boiling, skim off any foam from the surface with a spoon to maintain a clear broth. Season the soup with 2 tablespoons of fish sauce (or soup soy sauce) and a pinch of salt to taste. Finally, add the sliced green onion and Cheongyang chili pepper, and simmer for another minute to complete this refreshing and delicious Dongchuk clam Kal-guksu.
