Hearty Clam Kalguksu and Sujebi
Sumi’s Side Dish: Delicious Clam Kalguksu and Sujebi Recipe
Kalguksu and sujebi are beloved Korean noodle and dumpling soup dishes, respectively. This recipe creatively combines both into ‘Kalguksu-Sujebi,’ or ‘Kal-Je-bi’ for short. The delightful chewiness of the knife-cut noodles contrasts wonderfully with the soft, tender texture of the hand-pulled dumplings, creating an incredibly fun and satisfying eating experience. By adding plump clams, the broth becomes exceptionally clear, briny, and deeply flavorful, elevating this dish into a true seafood delight. This recipe offers a refreshing and hearty meal perfect for any occasion.
Dough Ingredients- 3 cups all-purpose flour
- 1 pinch salt
Broth and Vegetables- 1,000 ml (approx. 4 cups) anchovy and kelp broth
- 20 fresh clams, scrubbed clean
- 1/2 zucchini, thinly sliced
- 1/2 onion, thinly sliced
- 1 potato, thinly sliced
- 3 Tbsp soup soy sauce (for seasoning)
- 1,000 ml (approx. 4 cups) anchovy and kelp broth
- 20 fresh clams, scrubbed clean
- 1/2 zucchini, thinly sliced
- 1/2 onion, thinly sliced
- 1 potato, thinly sliced
- 3 Tbsp soup soy sauce (for seasoning)
Cooking Instructions
Step 1
First, prepare the dough for both the kalguksu noodles and sujebi dumplings. In a large bowl, combine the flour and a pinch of salt. Gradually add water while mixing until a firm, yet pliable dough forms. The ideal texture is one that is not too sticky and can be stretched with your fingers without tearing easily. Once the dough is ready, cover it with plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, resulting in a more tender and chewier texture.
Step 2
In this variation, we’re using shiitake mushrooms instead of zucchini! (Tip: Adding shiitake mushrooms significantly enhances the umami and depth of flavor in both kalguksu and sujebi.) Feel free to experiment with other types of mushrooms or add your favorite vegetables to customize this dish.
Step 3
The key to a deliciously clear and flavorful broth lies in a good dashi stock! If you have pre-made broth, now’s the time to use it. If not, you can easily make a quick broth using a dashi pack, or by simmering dried anchovies and kelp. You’ll need about 1 liter (approximately 4 cups) of broth.
Step 4
Pour the prepared dashi broth into a pot and bring it to a rolling boil. Once boiling, add the scrubbed clams, sliced zucchini (or shiitake mushrooms), sliced onions, and sliced potatoes. Cook until the clams have opened and the vegetables are tender. This step infuses the broth with wonderful flavors from the clams and vegetables.
Step 5
While the broth is simmering, prepare the flavorful seasoning paste. In a small bowl, combine the regular soy sauce, chopped green onions, minced red chili, minced green chili (if you like it spicy), and cooking wine. Stir well. Finish by adding a drizzle of sesame oil and a sprinkle of toasted sesame seeds for extra aroma and nutty flavor. This paste can be added directly to the soup or served on the side for dipping.
Step 6
Now it’s time to shape the kalguksu noodles. Take the rested dough and roll it out thinly with a rolling pin. Aim for a thickness similar to standard kalguksu noodles – not too thick, not too thin.
Step 7
For the sujebi, roll the dough a bit thinner than you did for the kalguksu. This allows the sujebi to cook quickly and achieve a wonderfully soft and chewy texture. Tear or cut the dough into bite-sized pieces.
Step 8
Carefully add the prepared kalguksu noodles and sujebi pieces into the boiling broth. Gently separate the noodles to prevent them from sticking together. The sujebi will cook relatively quickly due to its thinness.
Step 9
Once the noodles and sujebi are mostly cooked, stir in the 3 tablespoons of soup soy sauce to season the broth. Using soup soy sauce helps maintain a clear broth while adding a deep, savory flavor. Taste and adjust the seasoning as needed.
Step 10
Finally, add a little minced garlic and a generous amount of chopped scallions to the soup. This final touch brings a refreshing and slightly pungent aroma, completing your delicious bowl of clam kalguksu and sujebi! Serve hot and enjoy this comforting Korean classic.
