Hearty Clam Kalguksu (Noodle Soup)
Steaming Hot Clam Kalguksu – Perfect for a Rainy Day
Experience the ultimate comfort food on a rainy day with this steaming hot Clam Kalguksu. A rich anchovy broth brimming with fresh clams and chewy handmade noodles makes for a deeply satisfying meal.
Main Ingredients- Fresh clams 180g
Kalguksu Noodle Dough- All-purpose flour or Kalguksu flour 2 cups (using a paper cup)
- Cold water 1/2 cup
- Salt 1/2 Tbsp
Rich Anchovy and Kelp Broth- Dried anchovies for broth 1/2 handful
- Dried pollack head 1/12
- Dried shrimp 6 pieces
- Radish slices 3 pieces
- Onion 1/5 piece
- Dried kelp 1 sheet
- Sake (Cheongju) 1 Tbsp
- Salt 1/2 Tbsp
- Boiling water 1.5 liters
Garnish and Vegetables- Onion 1/4 (thinly sliced)
- Carrot (julienned)
- Zucchini or Korean squash (thinly sliced)
- Chopped green onions or chives 2 Tbsp (for garnish)
- All-purpose flour or Kalguksu flour 2 cups (using a paper cup)
- Cold water 1/2 cup
- Salt 1/2 Tbsp
Rich Anchovy and Kelp Broth- Dried anchovies for broth 1/2 handful
- Dried pollack head 1/12
- Dried shrimp 6 pieces
- Radish slices 3 pieces
- Onion 1/5 piece
- Dried kelp 1 sheet
- Sake (Cheongju) 1 Tbsp
- Salt 1/2 Tbsp
- Boiling water 1.5 liters
Garnish and Vegetables- Onion 1/4 (thinly sliced)
- Carrot (julienned)
- Zucchini or Korean squash (thinly sliced)
- Chopped green onions or chives 2 Tbsp (for garnish)
- Onion 1/4 (thinly sliced)
- Carrot (julienned)
- Zucchini or Korean squash (thinly sliced)
- Chopped green onions or chives 2 Tbsp (for garnish)
Cooking Instructions
Step 1
Start by thoroughly cleaning the clams. Place them in a bowl, add enough water to cover them completely, and stir in 2 tablespoons of vinegar. Let them purge their sand (haegam) for about 30 minutes. The vinegar’s acidity helps the clams expel any remaining grit quickly, ensuring a clean and refreshing broth.
Step 2
Now, let’s make the chewy Kalguksu noodle dough. In a mixing bowl, combine 2 cups of flour (measured with a paper cup), 1/2 cup of cold water, and 1/2 tablespoon of salt. Mix with a spatula until roughly combined, then knead with your hands. This method prevents the dough from sticking too much to your hands. Knead until a smooth and elastic dough forms.
Step 3
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, resulting in a more tender and chewy noodle.
Step 4
While the clams are purging and the dough is resting, prepare the flavorful broth. The broth is the soul of Kalguksu!
Step 5
To create a deep-flavored broth, heat a pot over medium heat. Add the dried anchovies, dried shrimp, and dried pollack head (without any oil) and stir-fry briefly to remove any fishy odors. Add the thinly sliced radish and onion. Pour in 1.5 liters of boiling water; using boiling water speeds up the cooking process and enhances flavor. Bring to a boil and simmer for 10-15 minutes. In the last 5 minutes of simmering, add the sheet of dried kelp. Simmer for just 5 minutes, then remove the kelp and radish. Stir in 1 tablespoon of sake (Cheongju) to achieve a clean and aromatic broth.
Step 6
Strain the broth through a fine-mesh sieve or cheesecloth to remove any sediment, ensuring a clear soup base. Discard the solids.
Step 7
Let’s prepare the seasoning paste (dadaegi) that will add a kick to your Kalguksu. In a small bowl, combine 1/2 tsp minced garlic, 2 tsp fine gochugaru, 1 tsp soy sauce, 1 tsp soup soy sauce, 1/2 tsp sesame oil, and 1 tsp toasted sesame seeds. Mix well. You can adjust the amount of gochugaru to your preference.
Step 8
Lay a sheet of parchment paper on a large cutting board or clean work surface and sprinkle generously with flour for dusting. Place the rested dough on the floured surface and roll it out thinly using a rolling pin. If you don’t have a rolling pin, a clean bottle can work. Lightly dust the rolled-out dough with more flour, fold it over 3-4 times without letting it stick, and then cut it into noodle strips. You can adjust the thickness of the noodles to your liking.
Step 9
Gently toss the cut noodles with a bit more dusting flour to prevent them from sticking together. Carefully separate the noodles so they cook evenly.
Step 10
Bring a large pot of water to a rolling boil. Add only the fresh Kalguksu noodles and cook for about 3 minutes. When the water is boiling vigorously, add the noodles. Avoid stirring immediately; let them float to the surface first, then gently stir. They will start to float as they cook. Drain the noodles and immediately add them to the prepared broth. Cooking the noodles separately first helps remove excess flour, preventing the broth from becoming cloudy.
Step 11
Prepare the vegetables for your Kalguksu. Slice the zucchini or Korean squash thinly. Julienne the onion and carrot. These colorful vegetables will add texture and flavor.
Step 12
Add the purged clams to the strained broth and simmer for about 5 minutes, or until they open. Be careful not to overcook the clams, as they can become tough. Once the clams have opened, add the sliced zucchini, carrots, and onion to the pot and continue to cook.
Step 13
Add the pre-cooked noodles to the pot and simmer for another 2-3 minutes, allowing the noodles to absorb the flavors of the broth. The best way to check if the noodles are done is to taste one. Season with 1/2 tablespoon of salt to finish. Serve hot, with the prepared seasoning paste on the side. For an extra touch, garnish with chopped green onions or chives!
