Rich and Refreshing Clam Noodle Soup (Bajirak Kalguksu)
Your Go-To Clam Noodle Soup Recipe: Detailed Instructions Down to the Minute
Bursting with umami! Introducing a clam noodle soup recipe that delivers a deep, refreshing broth without any artificial seasonings. Enjoy the rich flavor from our meticulously simmered kelp and anchovy broth, harmonizing perfectly with fresh clams and a generous mix of vegetables. You’ll be slurping down every last drop! Make a restaurant-worthy noodle soup right in your own kitchen!
Essential Ingredients- 2 portions of fresh Kalguksu noodles (approx. 270g)
- 200-250g fresh clams (purged of sand)
- 1 medium potato
- 1/3 zucchini
- 1/3 carrot
- 1/2 green part of a leek
- 2 Korean green chilies (for a spicy kick)
- 1/2 onion
- 1 Tbsp soy sauce for soup (for deep flavor)
Broth Ingredients- 10 dried anchovies (gutted)
- 10 pieces of dried kelp (approx. 5x5cm)
- 1.2L water
- 10 dried anchovies (gutted)
- 10 pieces of dried kelp (approx. 5x5cm)
- 1.2L water
Cooking Instructions
Step 1
First, let’s create the foundation for our delicious noodle soup: the broth. In a pot, combine 1.2L of water, 10 gutted dried anchovies, and 10 pieces of dried kelp. Bring to a boil over high heat, then immediately reduce to low heat for 5 minutes. Remove the kelp after 5 minutes, and let the anchovies simmer for another 7 minutes before removing them. This process yields a deep and refreshing broth. (Be careful not to over-boil the kelp, as it can impart a bitter taste.)
Step 2
While the broth is simmering, prepare your vegetables. Peel the potato, carrot, zucchini, and onion, then slice them thinly into approximately 0.5cm thick matchsticks. Slice the leek thinly, and finely mince the deseeded Korean green chilies. (Ensuring uniform thickness for the vegetables will help them cook evenly.)
Step 3
Once the anchovies are removed and the broth is boiling again, add 1 tablespoon of soy sauce for soup to enhance the umami. As the broth returns to a boil, add the potatoes, carrots, and onions first. These vegetables will cook in the broth, further enriching its flavor.
Step 4
As the broth with the vegetables begins to simmer, it’s time to prepare the noodles! Gently separate the kalguksu noodles to prevent clumping. Before adding them to the boiling broth, rinse them briefly under running water in a colander to remove excess starch. Shake off the water thoroughly and then add the noodles to the boiling broth. (Rinsing the noodles helps keep the broth clear.)
Step 5
Once the noodles are in and the soup returns to a boil, add the pre-purged fresh clams. As the clams open, they will release their sweet, briny liquor into the broth, adding another layer of delicious flavor.
Step 6
When the clams have started to open, add the zucchini, which is the last vegetable. Zucchini cooks quickly, so it’s best added towards the end.
Step 7
Simmer for about 10 minutes, or until the noodles are cooked to your desired tenderness. (You can adjust the cooking time based on your preference.) Around the 8-minute mark, taste the broth and adjust seasoning if needed. Add salt or seasoned salt if it needs more flavor. Finally, add the minced leek and Korean green chilies, and cook for another 1-2 minutes to infuse their fresh aroma.
Step 8
Turn off the heat and add a pinch of black pepper to your liking. Your warm and refreshing clam noodle soup is now complete! Enjoy your delicious meal.
