Refreshing Bajirak Kalguksu (Clam Noodle Soup)
A bowl of bajirak kalguksu (clam noodle soup) simmered in a refreshing broth combining boiled clam broth and anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A noodle dish with a clean, refreshing taste made by combining clear water from boiling manila clams with anchovy broth. Topped with a seasoning sauce mixed with Cheongyang chili peppers and gochugaru, you can adjust the spiciness to your taste.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Knife-cut wheat noodles (kalguksu)2 servings
- Manila clams
- Mushrooms
- Green onion
- Seaweed flakes
- Gochugaru (Korean chili flakes)
Broth
- Dried anchovies
- Green onion
- Korean radish (mu)
Seasoning sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Garlic1 tsp
- Minced green onion1 tsp
- Cheongyang chili pepper (hot green chili)1 tsp
- Toasted sesame oil1 tbsp
- Purge the manila clams in salted water to spit out grit, rinse thoroughly, and boil in cold water just until they open their shells; pick out the clam meat and let the cooking liquid settle cleanly.
Steps
Purge the manila clams in salted water to spit out grit,
rinse thoroughly, boil in cold water just until they open,
pick out the meat, and let the cooking liquid settle cleanly.
Julienne mushrooms, green onion, carrots, and other vegetables to prepare them.
Add Korean radish, dried anchovies, green onion, and dried kelp to cold water and bring to a boil;
once the broth begins to boil, remove the dried kelp first,
and boil the rest for about 10 minutes more.
Combine the prepared broth with the settled clam cooking liquid and bring to a boil.
When the broth begins to boil, add the knife-cut wheat noodles and vegetables and bring to a brief boil.
Transfer the noodles and broth to a bowl and top with seaweed flakes,
seasoning sauce, and clam meat.
Ppunwife's tips
- Once the broth begins to boil, remove the dried kelp first, and boil the rest for about 10 minutes more.
FAQ
How do you use the liquid from boiling the clams?
After boiling the clams until they open and picking out the meat, let the remaining liquid sit so any sediment settles to the bottom, then mix it with the anchovy broth to use as the soup base.
When should I remove the dried kelp from the broth?
Put the ingredients in cold water and bring to a boil; as soon as the broth begins to boil, remove the dried kelp first.
How can I adjust the spiciness? AI-generated
You can adjust the amount of Cheongyang chili peppers or gochugaru in the seasoning sauce, or simply add more or less of the sauce to your liking.
