Wintry Seaweed and Clam Noodle Soup: A Perfect Harmony
How to Make Delicious Seaweed and Clam Noodle Soup Better Than Your Favorite Restaurant
Fresh sea tangle (maesengi) is readily available in markets during winter. This versatile ingredient, available from winter into early spring, can be transformed into delicious dishes like porridge or savory pancakes. Today, we’re making a comforting and flavorful Seaweed and Clam Noodle Soup (Maesengi Bajirak Kalguksu). After a long day, a warm bowl of soup is incredibly appealing, and kalguksu, with its satisfying noodles and rich broth, is a perfect choice for a hearty meal. With just a bit of fresh sea tangle, you can create a restaurant-quality kalguksu right in your own kitchen! We’ve added fresh clams to enhance the broth with their natural sweetness and oceanic flavor. While clams alone make a delicious soup, the addition of tender, aromatic sea tangle elevates it to another level. The synergy of the clam and sea tangle broth, combined with vegetables, creates a complex flavor profile. I’ve included zucchini and carrots for a touch of sweetness and texture, but feel free to add other vegetables like onions or potatoes that you enjoy in your noodles. To build a solid flavor foundation, we’re also making a simple base broth with dried anchovies (or dried pollock). A great dish relies on a great base, and a subpar broth can’t be saved by even the best ingredients. Let’s embark on this culinary journey together to create a truly delicious bowl of Seaweed and Clam Noodle Soup!
Ingredients- 30 fresh clams, purged of sand
- 1 cup fresh sea tangle (maesengi), about 100g
- 2 servings of fresh kalguksu noodles
- 1/3 carrot, julienned
- 1/2 zucchini, julienned
- 1 Korean green chili pepper, thinly sliced (optional)
- 7 dried anchovies (or dried pollock), for broth
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce (soup soy sauce preferred)
- Salt, to taste
Cooking Instructions
Step 1
First, let’s purge the clams. Place the clams in a bowl and cover them with water. Add a generous amount of salt – enough that you might think it’s too much (about 1 Tbsp salt per cup of water is a good ratio). This helps the clams release any sand. Let them soak in a cool place for at least 1 hour, or preferably 2-3 hours. Afterward, rinse the clams gently under cold running water to remove any surface impurities.
Step 2
Gently rinse the fresh sea tangle in cold water and carefully separate the strands. Avoid vigorous washing, as sea tangle is delicate and can break apart easily. Rinse multiple times under running water until all grit and impurities are removed. The goal is to clean it thoroughly without making it mushy.
Step 3
Prepare the vegetables that will add flavor and texture to your noodle soup. If you like a bit of heat, thinly slice the Korean green chili pepper. Julienne the zucchini and carrot into bite-sized pieces, similar in length to the noodles. Aim for a moderate thickness so they don’t disintegrate during cooking.
Step 4
To ensure a pleasant chewy texture for the noodles, rinse them briefly under cold running water. This removes excess flour from the surface. Be careful not to over-rinse or rub them too vigorously, as this can cause the noodles to break apart or stick together. Just a quick rinse to remove the flour coating is sufficient.
Step 5
While you’re preparing the other ingredients, you can start on the broth to save time. Pour plenty of water into a pot and add the dried anchovies (or dried pollock) to create a flavorful base. These dried seafood components will impart a deep umami flavor to the broth.
Step 6
Once the water with the dried anchovies comes to a boil, let it simmer for about 10 minutes. This allows the flavors to infuse into the water. After 10 minutes, remove and discard the dried anchovies. This prevents the broth from becoming bitter.
Step 7
To the flavorful anchovy broth, add the purged clams and the minced garlic. Let them cook together, allowing the garlic’s aroma to mingle with the broth.
Step 8
As the clams begin to open, add the julienned carrots to the pot. Carrots take a bit longer to cook, so adding them first ensures they become tender.
Step 9
Once the carrots start to soften slightly, add the julienned zucchini. Zucchini cooks quickly, so add it after the carrots have had a head start.
Step 10
Now it’s time to add the star ingredient: the sea tangle. Gently separate the rinsed sea tangle and add it to the simmering broth, swirling it lightly to incorporate. Avoid stirring too much, as it can become mushy.
Step 11
With all ingredients except the noodles now in the pot, stir in 1 tablespoon of soy sauce for added depth and umami. Season with salt to your preference. It’s best to start with a little salt and add more as needed after tasting.
Step 12
Carefully add the fresh kalguksu noodles to the hot broth. Gently loosen them as you add them to prevent sticking. Cook until the noodles are tender and cooked through. The broth may reduce as the noodles cook, so add a little hot water if necessary.
Step 13
Finally, add the sliced Korean green chili pepper for a touch of spice and simmer for about 30 seconds more. Your delicious Seaweed and Clam Noodle Soup is ready! Serve immediately and savor the wonderfully refreshing and deep flavors.
