Hearty Clam Noodle Soup (Bajirak Kalguksu): A Perfect Rainy Day Dish!
How to Make Delicious Clam Noodle Soup: A Comforting Broth Dish Perfect for Rainy Days, Featuring a Special Seasoning Sauce
The weather has been so humid and sticky with intermittent rain, typical of the monsoon season! I’ve been running the air conditioner all day. My husband called from work, suggesting we have kalguksu (knife-cut noodles) for dinner tonight. So, I quickly bought some noodles and a package of fresh clams. I whipped up this delicious clam noodle soup and served it with a side of flavorful seasoning sauce. My husband absolutely loved it! When you’re craving a warm, comforting soup on a rainy day, why not try this easy clam noodle soup? It’s so simple, it’s hardly a recipe, but I’d love to invite you to my dinner table to make it together. Let’s get started!
Clam Noodle Soup- 1 package fresh clams (approx. 400-500g)
- 2 portions store-bought fresh kalguksu noodles
- 1 broth pack (kelp and anchovy, or homemade broth)
- 1/2 medium onion
- 1/3 small zucchini
- 1/3 small carrot
- 1/2 stalk green onion
- 2 Korean chili peppers (optional, for extra spice)
Soup Seasoning- Pinch of black pepper
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp cooking wine (to remove clam odor)
- 1 Tbsp minced garlic
Spicy Dipping Sauce- 7 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Korean chili pepper, finely chopped
- 1/3 stalk green onion, finely chopped
- 1 Tbsp sesame oil
- Pinch of black pepper
- 0.3 Tbsp salt (or to taste)
- 1 Tbsp cooking wine (to remove clam odor)
- 1 Tbsp minced garlic
Spicy Dipping Sauce- 7 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Korean chili pepper, finely chopped
- 1/3 stalk green onion, finely chopped
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s make the delicious broth, the foundation of our flavorful kalguksu. Fill a pot with ample water and add the broth pack. If you don’t have a broth pack, you can make your own by simmering dried anchovies and kelp. Using plenty of anchovies will result in a deeper umami flavor. Let the broth simmer for about 10-15 minutes, then remove the solids and set the broth aside.
Step 2
While the broth is simmering, it’s time to clean the clams. Using clams that are already purged of sand at the store makes this process much easier. If your clams need purging, soak them in cold water with about 1 tablespoon of salt. Cover the bowl with a black plastic bag and let them sit for about an hour. Rinse the cleaned clams and drain them. (I used pre-purged clams for convenience!)
Step 3
Now, let’s prepare the vegetables for the noodle soup. Wash the onion, zucchini, and carrot thoroughly, then julienne them into bite-sized pieces. Finely chop the green onion and Korean chili peppers. Feel free to add mushrooms or other vegetables you have on hand, depending on what’s in your refrigerator. This is a perfect ‘fridge-clearing’ meal!
Step 4
Let’s make the spicy seasoning sauce that will elevate the kalguksu! In a bowl, combine 7 tablespoons of soy sauce, 2 tablespoons of gochugaru, 0.5 tablespoon of minced garlic, 1 tablespoon of toasted sesame seeds, the finely chopped Korean chili pepper and green onion, and 1 tablespoon of sesame oil. Mix well. This sauce allows us to keep the soup itself lightly seasoned, as the sauce will provide the main flavor punch. It’s like recreating the comforting taste of kalguksu from my grandmother’s kitchen!
Step 5
Now, add the store-bought kalguksu noodles to the prepared broth. It’s important to gently shake off any excess flour from the noodles before adding them. This step is crucial for maintaining a clear and clean broth, preventing it from becoming too cloudy. For an even clearer soup, you can briefly blanch the noodles in boiling water, then rinse them under cold water before adding them to the broth. I prefer a slightly thicker broth, so I just shook off the excess flour.
Step 6
Once the noodles start boiling, add the julienned carrots, zucchini, and onion. Now, add the fresh clams as well. Clams can become tough if overcooked, so add them along with the vegetables and simmer for only about 5 minutes. (The noodles typically take about 7-8 minutes to cook.) At this point, add 1 tablespoon of cooking wine to help eliminate any fishy smell from the clams.
Step 7
When the soup begins to simmer nicely, season it lightly with a pinch of black pepper and about 0.3 tablespoon of salt (remember, keep it light since the dipping sauce is flavorful!). Add 1 tablespoon of minced garlic for extra aroma, and finally, toss in the chopped green onion and Korean chili peppers. Skim off any impurities that rise to the surface while cooking for a cleaner taste. Your clam noodle soup is ready when the clams have opened and the noodles are tender. See? It’s incredibly easy!
Step 8
Voila! Your delicious clam noodle soup is ready. The combination of the hot broth, chewy noodles, and fresh clams is simply wonderful. Adding the spicy seasoning sauce we made earlier will make the flavors even more vibrant. Enjoy it with some fresh kimchi (geotjeori) or well-fermented kimchi (mukimchi) for an even more satisfying meal. On a day like today, why not have a hearty and delicious meal with this warm clam noodle soup?
