Refreshing Clam Noodle Soup (Bajirak Kalguksu) – A Taste of the Sea
How to Make Clam Noodle Soup (Bajirak Kalguksu): Enjoy the Refreshing Broth!
Today, I’ve made Bajirak Kalguksu, a delightful Korean noodle dish featuring fresh clams. Its deeply savory and refreshing broth is perfect for any occasion.
Noodle Soup Ingredients- Fresh Kalguksu noodles for 4 servings (approx. 550g)
- Fresh clams 200g
- 1/2 Zucchini
- 1/3 Small Carrot
- 1/2 Medium Onion
- 1/2 Green Onion stalk
- Pinch of Black Pepper
- 1 Tbsp Tuna Extract (or Soy Sauce for soup)
- Salt to taste
Broth Ingredients- 6-8 Dried Anchovies (Dipori) or Dried Pollock
- 5 sheets Dried Kelp (Kombu)
- 1 handful Dried Shrimp (de-shelled)
- Approx. 1700ml Water
- 6-8 Dried Anchovies (Dipori) or Dried Pollock
- 5 sheets Dried Kelp (Kombu)
- 1 handful Dried Shrimp (de-shelled)
- Approx. 1700ml Water
Cooking Instructions
Step 1
[Prepare the Vegetables] First, prepare the vegetables for the noodle soup. Slice the zucchini into half-moons, and the carrot into slightly thick matchsticks. Cut the onion into similar matchsticks for a nice presentation and texture when cooked. Finely chop the green onion for a fresh aroma. 
Step 2
[Purge and Wash the Clams] Place the clams in clean water with a little salt, cover with a black plastic bag, and let them purge for about 30 minutes to an hour. After purging, rinse the clams thoroughly under running water, scrubbing the shells to remove any dirt. This step is crucial for a clear and refreshing broth. 
Step 3
[Make the Flavorful Broth] In a pot, add 1700ml of water, 6-8 dried anchovies (or Dipori), 5 sheets of kelp, and 1 handful of dried shrimp. Bring to a boil over high heat, then reduce to medium-low and simmer for 5-10 minutes to extract the flavors. Remove the kelp once the water boils to prevent a bitter taste. (Tip: You can also use dried anchovies meant for broth for an excellent flavor.) 
Step 4
Once the broth is simmering, add the purged and washed clams. When the clams begin to open, remove them and set aside separately. This helps to reduce any potential fishy smell from the clams and keeps the broth clearer when the noodles are added later. (If you prefer a simpler process, you can add the clams along with the noodles.)
Step 5
[Prepare the Kalguksu Noodles] To achieve a chewy texture, boil the fresh kalguksu noodles in boiling water for about 5 minutes. Drain the noodles thoroughly in a colander. Blanching the noodles separately prevents them from sticking together and keeps the broth from becoming cloudy, resulting in a cleaner soup. (Boil them in plain water, not the broth.) 
Step 6
Now it’s time to combine all the ingredients! Add the prepared zucchini, carrot, and onion to the simmering broth and cook until the vegetables are tender. Once the vegetables are cooked, add the reserved clams and the blanched kalguksu noodles. Stir in 1 Tbsp of tuna extract (or soup soy sauce) for added umami. Adjust the seasoning with salt as needed. Finally, sprinkle with black pepper for a fragrant finish. Your delicious Clam Noodle Soup is ready! (Tip: If you don’t have tuna extract, a little fish sauce can be a good substitute.)
Step 7
Your deeply refreshing Clam Noodle Soup is complete! The chewy noodles, fresh clams, and clean broth create a fantastic harmony. This delicious soup is perfectly complemented by crisp and tangy kimchi! Enjoy a professional-quality, refreshing bowl of Bajirak Kalguksu right in your own home. 🙂
