Delicious and Refreshing Korean Clam Noodle Soup (Bajirak Kalguksu)
How to Make Bajirak Kalguksu and Perfectly Purge Clams
This recipe introduces how to make a deeply savory and refreshing clam noodle soup, Bajirak Kalguksu, packed with fresh clams. We’ll guide you through every step, from properly purging clams to achieving a crystal-clear broth, making it easy even for beginners.
Main Ingredients
- 1 bag fresh clams (approx. 300-400g)
- 1 serving fresh kalguksu noodles (approx. 200g)
- 1/4 zucchini
- A small piece of carrot
- 1/4 onion
- 1/2 stalk green onion
Seasonings and Aromatics
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp minced garlic
- Salt to taste
- Black pepper to taste
- 4-5 cups water or anchovy-kelp broth (800ml-1000ml)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp minced garlic
- Salt to taste
- Black pepper to taste
- 4-5 cups water or anchovy-kelp broth (800ml-1000ml)
Cooking Instructions
Step 1
First, prepare your fresh clams. If you bought them from a market, rinse them thoroughly under running water multiple times. If you suspect they aren’t fully purged, place them in a bowl of cold water, enough to cover them, and add 1 tablespoon of vinegar. Let them soak for about 30 minutes. Vinegar helps the clams open their shells more readily. After soaking, rub the clams together vigorously under running water until the water runs clear, rinsing them 2-3 more times. Place the cleaned clams in a pot with 4-5 cups (800ml-1000ml) of water. Bring to a boil over high heat until all the clam shells have opened, which should take about 5-7 minutes.
Step 2
Once all the clams have opened, use a ladle to scoop out the clam meat and set it aside in a separate bowl. Strain the clear clam broth through a sieve to remove any shell fragments or impurities.
Step 3
For an even clearer and more refined broth, place a fine-mesh sieve lined with cheesecloth or a clean kitchen towel over another bowl, and strain the broth through it again. This step will remove any remaining fine particles, resulting in a beautifully clear and pure-tasting soup.
Step 4
Pour the strained broth back into the pot and bring it to a boil. Once boiling, add the fresh kalguksu noodles. Briefly rinse the noodles in cold water to prevent them from sticking together before adding them to the pot. Stir occasionally to ensure the noodles cook evenly and don’t clump. (Refer to the noodle package for specific cooking times.)
Step 5
When the kalguksu noodles are about halfway cooked and floating, add your prepared vegetables (thinly sliced zucchini, carrot, and onion) to the pot and let them cook with the noodles. Adding vegetables will enrich the flavor of the broth.
Step 6
Add 1 tablespoon of soup soy sauce and 1/2 tablespoon of minced garlic to enhance the savory depth. Adjust the overall seasoning with salt and pepper to your preference at the end. It’s best to season lightly at first and then add more salt as needed, rather than making it too salty from the start.
Step 7
Once the kalguksu noodles and vegetables are fully cooked and the flavors have melded beautifully, add the reserved clam meat back into the pot. Simmer for just a short while longer to heat through; overcooking the clams can make them tough. Garnish with chopped green onions, turn off the heat, and your delicious and refreshing Bajirak Kalguksu is ready! Enjoy it piping hot.
