Clam and Noodle Soup (Kaljebi)
An Irresistibly Delicious Clam and Noodle Soup (Kaljebi) with an Amazing Broth!
My husband, who is on a diet, asked for clam noodle soup (Kalguksu) this morning! I felt that the Kalguksu alone might not be enough, so I made a dough with flour and potato starch and added it to the soup, turning it into Kaljebi. To my surprise, the handmade dumplings (sujebi) were even more popular than the noodles! Here’s a recipe for this incredibly delightful dish.
Ingredients- Fresh clam noodles
- Sujebi dough (flour, potato starch)
- Carrot
- Zucchini
- Oyster mushrooms
- Shiitake mushrooms (or other mushrooms)
- Scallion (green onion)
- Broth ingredients (dried kelp, anchovies, dried pollack)
- Fresh clams
- Minced garlic
- Black pepper
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salt
Cooking Instructions
Step 1
First, let’s purge the clams of sand. Rinse the frozen clams (previously purged and frozen) several times under cold running water. Then, soak them in cold water to thaw. As they thaw, the clams will open their shells. Don’t discard the water they were soaked in; it will be used for the broth.
Step 2
In a pot, add water and the broth ingredients (dried kelp, anchovies, dried pollack) to create a flavorful broth. Once the broth is boiling, add the purged clams.
Step 3
When the broth with the clams comes to a rolling boil, drop in pieces of the sujebi dough and add the clam noodles as well.
Step 4
Add the thinly sliced carrots and zucchini, along with the minced garlic. Season the soup with 2 tablespoons of soy sauce for soup and 1 tablespoon of salt. Adjust the seasoning to your preference.
Step 5
Add the mushrooms last. Mushrooms can become mushy if overcooked, so add them towards the end of the cooking process.
Step 6
Finally, sprinkle generously with chopped scallions and black pepper. Your delicious Kaljebi, boasting a deep and refreshing broth, is now complete!
Step 7
When you’re not feeling hungry, or when you need a hearty meal, try making this Clam Kaljebi with its wonderfully refreshing broth and plenty of sujebi! You’ll experience a depth of flavor you won’t regret.
