Korean Clam Kalguksu (Hand-Cut Noodles in Clam Broth)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Hard clams, not anchovies, give this broth its base, and their clean sea flavor soaks into every strand of hand-cut noodle.
Read more
Radish, zucchini, and onion add sweetness, while starch released by the noodles thickens the soup slightly without any added thickener. Shaking the loose flour off the noodles first keeps that thickening from turning the broth cloudy. The clams come out as soon as their shells open and return only at the end, keeping the meat from turning rubbery. This style has long been eaten along the coasts of South Chungcheong and Jeolla, and it tastes best when clams are in season.
Ingredients
Instructions
- 1
Soak 500 g clams in salted water for 20 minutes to purge sand.
Scrub the shells against each other under running water, then discard cracked clams before they go into the broth.
- 2
Put 1100 ml water and the cleaned clams in a pot, then bring it to a boil over high heat.
Lift the clams out as soon as the shells open so the meat stays tender.
- 3
Strain the clam broth through cloth to remove sand and shell fragments, then return it to the pot.
Add 120 g thinly sliced radish and simmer over medium heat for 5 minutes.
- 4
Add 100 g zucchini and 80 g onion, both thinly sliced, to the simmering broth.
Stir in 1 tbsp minced garlic and 1 tbsp soup soy sauce, then cook for 3 minutes until the vegetables soften slightly.
- 5
Shake excess flour from 320 g fresh kalguksu noodles before adding them, which keeps the broth from turning cloudy.
Cook over medium heat for about 6 minutes, stirring often, until the noodles look slightly translucent.
- 6
Return the reserved clam meat to the pot and warm it for only 1 minute.
Season within the 0.5 tsp salt amount as needed, check that unopened clams are discarded, and serve hot.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Sea Squirt Stew (Pop-and-Burst Seafood Broth)
radish, zucchini
Korean Spring Blue Crab Stew
radish, zucchini
Korean Spicy Blue Crab Soup
radish, zucchini