Refreshing Clam & Seafood Kal-guksu (Noodle Soup)
How to Make Delicious Clam and Seafood Kal-guksu with Proper Clam Purging and Seasoning
While short-neck clams (vongole) are common, pen shells (mosi-jogae) offer a wonderfully rich and clear broth. This seafood kal-guksu, enhanced with a flavorful seasoning paste and served with perfectly kimchi, creates a complete and satisfying meal. Enjoy the deep umami of the broth and the chewy noodles!
Main Ingredients- 600g fresh pen shells (Mosi-jogae)
- 4 servings store-bought kal-guksu noodles
- 1/3 onion
- 1/3 zucchini
- 1/2 stalk green onion
- A little carrot
- 1 handful oyster mushrooms (or your favorite mushrooms)
Broth Ingredients for Richness- 2.4 liters water (approx. 10 cups)
- 1/2 handful dried anchovies (for soup stock)
- 1/2 handful dried shrimp (to remove bitterness)
- 1 piece dried radish (approx. 5cm)
Seasoning the Clam Broth- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or Korean soup soy sauce (eojeng)
- Salt to taste
- Pepper to taste
Flavorful Kal-guksu Seasoning Paste (Tablespoon Measure)- 1 Tbsp Korean soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 3 Tbsp water (for mixing paste)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 2.4 liters water (approx. 10 cups)
- 1/2 handful dried anchovies (for soup stock)
- 1/2 handful dried shrimp (to remove bitterness)
- 1 piece dried radish (approx. 5cm)
Seasoning the Clam Broth- 1 Tbsp minced garlic
- 2 Tbsp fish sauce or Korean soup soy sauce (eojeng)
- Salt to taste
- Pepper to taste
Flavorful Kal-guksu Seasoning Paste (Tablespoon Measure)- 1 Tbsp Korean soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 3 Tbsp water (for mixing paste)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 3 Tbsp water (for mixing paste)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Pen shells (mosi-jogae) are often sold submerged in seawater and are generally clean. However, to prevent any gritty texture (‘ag-jag’) from sand or grit, it’s best to ‘purge’ them. This simple step significantly enhances the eating experience.
Step 2
In a stainless steel bowl, dissolve 1.5 tablespoons of coarse salt in about 4 cups of tap water to create saltwater that mimics seawater salinity. Add the clams to this brine, cover the bowl tightly with aluminum foil to block out light, and refrigerate for 3-4 hours to purge.
Step 3
After a few hours of purging, you’ll notice the clams have extended their siphons, indicating they are relaxed and releasing any sediment. This process, mimicking their natural habitat, is crucial for removing the grit.
Step 4
Now that the clams have been purged, it’s time to clean their shells. Place the purged clams in a bowl, add half a tablespoon of salt, and then vigorously rub them against each other. This friction helps dislodge any remaining dirt or impurities from their shells.
Step 5
Rinse the clams thoroughly under running water until the water runs clear. This completes the preparation of your fresh pen shells! They are now ready to be cooked.
Step 6
I’m adding some leftover shrimp for extra flavor. Prepare the shrimp by removing the horns from the head, the antennae, and the legs. Gently insert a toothpick into the shell segment just behind the head (second segment from the head) and pull out the dark digestive tract. Rinse the shrimp well after this.
Step 7
While pen shells alone create a rich broth, feel free to add other seafood like squid, mussels, abalone, or octopus for an even more luxurious seafood kal-guksu.
Step 8
For the vegetables, I’ve prepared oyster mushrooms, carrot, zucchini, onion, and green onion. If you like a bit of heat, consider adding some chili peppers!
Step 9
Slice the onion and zucchini into slightly thicker strips. This helps them retain a pleasant, slightly crisp texture even after cooking, preventing them from becoming mushy.
Step 10
Separate the oyster mushrooms into individual pieces. Slice the carrot into thinner matchsticks than the zucchini. Varying the thickness adds textural interest to the soup.
Step 11
Slice half of the green onion diagonally for garnish. Finely chop some of the green parts of the green onion to add to the seasoning paste later. Having these prepped makes the cooking process smoother.
Step 12
Time to prepare the kal-guksu seasoning paste! Combine all the ingredients listed for the paste in a small bowl and mix well. Having this ready simplifies the final assembly of the dish.
Step 13
In a large pot, combine 2.4 liters of water, half a handful of dried anchovies, half a handful of dried shrimp, a piece of dried radish, and a sheet of kelp (dashima). Bring this to a boil to create a flavorful base broth.
Step 14
Bring the pot to a boil over high heat. Once boiling, immediately remove the kelp to prevent a slimy texture. Reduce the heat to medium, keep the lid off, and simmer for 10 minutes. After 10 minutes, strain out the anchovies, radish, and shrimp, leaving a clear, aromatic broth.
Step 15
Add the purged pen shells to the clear broth and bring it back to a simmer. Skim off any foam that rises to the surface for about 3-4 minutes, just until the shells open. Then, carefully remove the opened clams and set them aside. Be careful not to overcook the clams, as they can become tough.
Step 16
You’ll have a beautiful, milky clam broth! If you are concerned about any remaining grit or if the purging wasn’t perfect, you can let the broth settle for a moment and then carefully ladle only the clear liquid from the top into a clean pot. This is a great tip for an extra-clean flavor.
Step 17
Rinse the kal-guksu noodles under cold running water to remove excess starch; this helps prevent them from sticking together and makes them chewier. Bring the clam broth back to a rolling boil. Add the rinsed noodles and the prepared shrimp. Cook for about 3 minutes, stirring occasionally to prevent clumping. Skim off any foam as it appears.
Step 18
Once the noodles are partially cooked, add 1 tablespoon of minced garlic and all the prepared vegetables (onion, zucchini, carrot, mushrooms). Continue to simmer for another 3 minutes, or until the vegetables are tender-crisp. Finally, adjust the seasoning.
Step 19
Seasoning is key! Since the clam broth is naturally salty, taste before adding more. Start by adding 2 tablespoons of fish sauce or Korean soup soy sauce for a foundational flavor. Then, use salt to adjust the seasoning to your preference. This method preserves the natural sweetness of the broth.
Step 20
Finish with a sprinkle of freshly ground black pepper for a fragrant touch. Your delicious pen shell seafood kal-guksu is now complete! ♡ If you plan to enjoy it with the prepared seasoning paste, it’s best to season the broth slightly on the milder side so the paste’s flavors can shine.
Step 21
Ladle the cooked kal-guksu noodles and broth into serving bowls. Generously top with the reserved opened clams. The vegetables, added later in the cooking process, retain their delightful crispness, making each bite wonderfully textured. Mealtime is ready!
Step 22
Savor the delightful combination of chewy pen shells, plump shrimp, and the refreshingly savory broth. This seafood kal-guksu is so addictive, you won’t be able to stop eating! Enjoy your meal! 😀
