Korean Clam Kalguksu (Hand-Cut Noodles in Clam Broth)
Baekhap kalguksu is a Korean knife-cut noodle soup where the broth comes entirely from hard clams. Purged clams are simmered in water until they open, then removed while the broth is strained through cloth to catch any remaining grit. Thinly sliced daikon radish and Korean zucchini cook in the strained broth for five minutes, adding vegetal sweetness. The hand-cut noodles go in next and boil for six to seven minutes until they turn translucent; starch released from the noodles thickens the broth naturally into a lightly viscous consistency. Once the noodles are cooked, the reserved clam meat returns to the pot and the soup is seasoned with minced garlic and guk-ganjang. Adding onion deepens the broth's sweetness further. Because the base is clam liquor rather than the more common anchovy stock, the soup carries a distinctly marine character that infuses every strand of noodle, setting it apart from other kalguksu variations.
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Instructions
- 1
Purge clams in salted water for 20 minutes, then rinse several times.
- 2
Boil water with radish for 10 minutes to build the base broth.
- 3
Add clams and cook until opened, skimming foam as needed.
- 4
Add zucchini, onion, garlic, and soup soy sauce; simmer 3 more minutes.
- 5
Add noodles and cook 4-5 minutes, stirring to prevent sticking.
- 6
Adjust seasoning with salt and serve hot.
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