Refreshing Clam Noodle Soup (Bajirak Kalguksu)
Make Delicious Clam Kalguksu! A piping hot broth that’s absolutely superb!!
I made a clean and refreshing clam kalguksu broth that will soothe your insides~
Ingredients
- Kalguksu noodles for 4 servings
- 200g clam meat
- 1 potato
- 1/2 zucchini
Broth Ingredients
- 3 liters of water
- 35-40 dried anchovies for broth
- 20 dried shrimp
- 1 onion
- 1 green onion
- 1 dried pollock head
- 10 whole garlic cloves
- 30 whole peppercorns
- 1 tablespoon salt (for seasoning)
- 6 small sheets of dried kelp (dashima)
- 100g Korean radish (mu)
- 1 tablespoon chili seeds (for a spicy broth)
- 3 liters of water
- 35-40 dried anchovies for broth
- 20 dried shrimp
- 1 onion
- 1 green onion
- 1 dried pollock head
- 10 whole garlic cloves
- 30 whole peppercorns
- 1 tablespoon salt (for seasoning)
- 6 small sheets of dried kelp (dashima)
- 100g Korean radish (mu)
- 1 tablespoon chili seeds (for a spicy broth)
Cooking Instructions
Step 1
The measuring spoon used is a standard Korean soup spoon, approximately 8cc. Peel and cut one medium potato (about 200g) into 1-2cm thick pieces, then soak them in cold water for about 30 minutes to remove excess starch. If you don’t mind a slightly cloudy broth, you can skip this step. For those who need more visual guidance, please refer to the linked video. You can find more recipes and the latest updates faster by visiting our YouTube channel, ‘Duyuri’s Kitchen’!
Step 2
Slice half a zucchini (about 150g) into pieces of similar thickness to the potatoes.
Step 3
Gently rinse the clam meat under running water. Over-washing can diminish the clams’ unique flavor. If you are using clams with shells, prepare about 500g. For shell-on clams, to purge the sand: dissolve 2 tablespoons of salt (about 30-35g) in 2 liters of water, add the clams, cover the bowl with black plastic wrap, and let it sit in the refrigerator for 2-3 hours. Some say adding a stainless steel spoon helps with purging, but this is optional!
Step 4
Pour 3 liters of water into a pot and add all broth ingredients except for the kelp: dried anchovies, dried shrimp, onion, green onion, dried pollock head, whole garlic, whole peppercorns, salt, radish, and chili seeds. Once the water comes to a boil, reduce the heat and simmer vigorously for 20 minutes. (I omitted chili seeds as it’s for children, but adding a generous tablespoon will create a spicier broth! I didn’t have radish, but adding about 100g will make the broth even more refreshing.) — Ingredient weight conversions: 35-40 dried anchovies ≈ 80-90g; 20 dried shrimp ≈ 10g; 1 medium onion ≈ 200g; 1 tablespoon salt ≈ 10g.
Step 5
After boiling for 20 minutes, add the kelp and simmer for another 2-3 minutes, then strain out all the solids, leaving only the clear broth. (The 3 liters of water should have reduced to about 2.4 liters.) The kelp sheets are small, similar to those found in instant noodle multipacks.
Step 6
Add the sliced potatoes and zucchini to the broth and cook for about 3-4 minutes until slightly tender. Then, add the kalguksu noodles. Cooking times and preparation methods for kalguksu noodles vary by brand, so please refer to the package instructions. Fresh noodles tend to clump together, so stir them well while cooking to prevent this.
Step 7
Once the fresh noodles float to the surface and the broth starts boiling again, add the clam meat. The cooking time for the noodles and clams should coincide nicely. About 2-3 minutes before the noodles are fully cooked, taste the broth and adjust the seasoning with soy sauce or anchovy sauce if needed.
Step 8
Ladle the soup into bowls and enjoy your delicious clam kalguksu!
