Hearty Seafood Doenjang Kalguksu (Noodle Soup in Soybean Paste Broth)
A 2-serving noodle soup made by dissolving doenjang in anchovy broth and simmering it with king prawns and manila clams.
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 →
This kalguksu features a deep, savory broth made by dissolving doenjang in anchovy broth. King prawns and manila clams add a refreshing seafood flavor, while Cheongyang chili pepper brings a spicy kick. It is wonderful to enjoy as a hot bowl of noodles in chilly weather.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- King prawns3
- Manila clam meat1/3 cup
- Spinach1 handful
- Squash1/4
- Large green onion (daepa)2 tbsp (finely chopped)
- Cheongyang chili pepper (hot green chili)2 tbsp (finely chopped)
- Anchovy broth6-7 cups
- Doenjang (Korean soybean paste)2 tbsp
- Minced garlic0.5 tbsp
- If using homemade doenjang, reduce the amount because it is quite salty.
- You can also make good use of potatoes and mushrooms.
- If using bagged clams in the shell, purge the sand, wash them thoroughly, and add them at this stage to boil.
Steps
1. For the ingredients, prepare king prawns, a handful of manila clam meat, spinach, thinly sliced squash and large green onion (daepa), and finely chopped Cheongyang chili pepper (hot green chili) for a spicy kick.
You can also make good use of potatoes and mushrooms.
2. Strain 2 tbsp of doenjang (Korean soybean paste) through a sieve into 6 cups of anchovy broth.
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140041197723
You can use 2 tbsp of store-bought doenjang, but mixing it half and half with homemade doenjang gives a much deeper and richer flavor.
Homemade doenjang is quite salty, so reduce the amount when using it.
3. Add the kalguksu noodles to the briskly boiling broth; I added them right from the start so that the savory fermented paste flavor infuses into the noodles.
After boiling for about 3 minutes, the noodles will be halfway cooked.
4. Add squash, king prawns, manila clam meat, and minced garlic, and when the noodles are almost fully cooked...
If using bagged clams in the shell, purge the sand, wash them thoroughly, and add them at this stage to boil.
How to purge sand from manila clams is here ⇒ http://blog.naver.com/ppunwife/140056875839
If it is bland, adjust the seasoning with salt, add the spinach, and boil briefly.
If you prefer a clearer broth, boil the kalguksu noodles in a separate pot, then add them along with the spinach and finish boiling.
Ppunwife's tips
- You can use 2 tbsp of store-bought doenjang, but mixing it half and half with homemade doenjang gives a much deeper and richer flavor.
- If you prefer a clearer broth, boil the kalguksu noodles in a separate pot, then add them along with the spinach and finish boiling.
- You can also add gochugaru (Korean chili flakes) or shredded seaweed to eat.
FAQ
How should I adjust the amount when using homemade doenjang?
Homemade doenjang has a stronger salty flavor, so it is best to reduce the amount compared to the 2 tbsp used for store-bought doenjang. Alternatively, you can mix store-bought and homemade doenjang half and half to achieve a deep and savory flavor.
How can I make the broth clear rather than thick?
Instead of adding the kalguksu noodles directly into the doenjang broth, boil them separately in another pot, drain them, and add them along with the spinach to finish cooking.
When should I add whole clams in the shell?
Purge the sand from the bagged clams, wash them clean, and add them together with the squash, king prawns, and minced garlic when the noodles are halfway cooked.
Are there any other vegetables that go well in this dish?
Potatoes or mushrooms also pair very well when sliced and added according to your preference.
