Today, I will show you how to make a delicious Korean noodle dish called “kalguksu” in Korean. There are different version of kalguksu depending on the main ingredients such has chicken, seafood, red beans, clams, mushrooms, kimchi, zucchini, potatoes, etc. I will make it with clams today. The great flavor of homemade broth with the chewy noodles tastes very good with the clams. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- BaJiRak (바지락) = Clams
- BaJi (바지) = Pants
- ½ lb Noodles for Kalguksu
- ½ Cup Zucchini
- ½ Cup Onion
- ¼ Cup Carrot
- ¼ Cup Green Onion
- ½ Tbsp Garlic, Minced
- ¾ tsp Salt
Obtain about 1 lb of clams. Wash them good and soak them in salt water while you are preparing the other ingredients. When the clams open, any dirt inside with wash away in the water.
Pour 5 cups of water into a pot and then add 1 dried anchovy pack and 4 pieces of kelp into the pot. Cook it, covered, on medium-high.
Once the broth starts to boil, cook for 5 minutes and then discard the kelp.
Continuously cook the broth for 5 more minutes, and then discard the anchovy pack. Keep the pot covered.
Add the drained clams to the broth and cook covered for about 8 minutes on medium.
Add about ½ lb of noodles for kalguksu into boiling water. Cook for about 4-5 minutes, or until the noodles are almost cooked on medium-high. Follow the instruction for the noodle package you have. I used frozen noodles for this recipe, however you can use fresh or dried ones too.
Meanwhile, chop the vegetable ingredients. Cut ½ cup worth of a zucchini, ½ cup worth of an onion, and ¼ cup worth of a carrot into pieces 1-inch in length and ¼-inch in thickness. Cut ¼ cup worth of green onions in to ½-inch pieces.
4-5 minutes later, turn off the heat for the noodles. Then rinse the noodles several times in cold water, and drain. This helps to remove the extra starch from the noodles and helps make the broth stay clear later. If you like thick starchy soup, you don’t have to boil the noodles separately.
8 minutes later, remove the clams from the broth. You will get about 3½ cups of a yellowish to greenish broth. Keep the cooked calms for later.
Bring the broth to a boil, and then add the zucchini, carrot, and onion to the broth.
Season the broth with ½ Tbsp of minced garlic and ¾ tsp of salt. Depending on your tastes, you can adjust the amount of salt.
Add the cooked noodles into the broth. When it starts to boil again, cook for 1 minute on medium-high.
Add the cooked clams and the green onions into the pot. Cook for another minute and then turn off the heat. Since the clams are already cooked, you do not have to cook for very long in this step.
Now you have a very delicious clam noodle soup. 🙂 Depending on your tastes, you can add little bit of black pepper and sesame oil before serving. 🙂
Winter is almost gone, but every now and then, we still get cold days. This warm and delicious noodle soup is perfect for those cold days. With the same method, try other kinds of meat or vegetable ingredients to make other versions of kalguksu. Enjoy.