Refreshing and Spicy Clam Noodle Soup (Bajirak Kalguksu)
#ClamRecipe #HomemadeKalguksu #RefreshingSoup #SpicyNoodles #SummerHealthFood #EasyRecipe
Introducing a recipe for Bajirak Kalguksu, a clam noodle soup that awakens your appetite with its deep, refreshing broth and hint of spiciness. By using frozen clams and simmering a rich natural broth, you can achieve a depth of flavor comparable to professional restaurants right in your own kitchen. The harmony between the chewy kalguksu noodles and the refreshing soup is exceptional, making it a perfect dish for a hot summer day. Adding stir-fried zucchini and onions as a topping enhances the overall flavor even further. This nutritious health food is easy for anyone to follow and is suitable for the whole family to enjoy.
Noodle Soup Ingredients
- 1kg fresh clams
- 1 onion (for broth)
- 3 Cheongyang peppers (adjust spiciness)
- 2 Tbsp salt (for seasoning)
- 2 Tbsp soup soy sauce (for umami and color)
- 1 tsp black pepper (for flavor)
- 1.5L seafood broth (using natural seasonings)
- 2 Tbsp cooking wine (to remove clam odor)
- 2 servings fresh kalguksu noodles
Topping Ingredients
- 1/2 zucchini
- 1/2 onion (for topping)
- 1 pinch salt (when stir-frying vegetables)
- 1 tsp minced garlic (for aroma)
- 1/2 zucchini
- 1/2 onion (for topping)
- 1 pinch salt (when stir-frying vegetables)
- 1 tsp minced garlic (for aroma)
Cooking Instructions
Step 1
First, prepare the broth, the key to delicious kalguksu. In a pot, add 1.5L of water, 2 frozen crab legs, shrimp shells and heads, parsley roots, dried shiitake mushroom stems, and the commercial natural seafood broth ingredients (or a broth pack). Bring to a boil over high heat. Once boiling, skim off any foam that rises to the surface to create a clear broth. Once the broth is sufficiently simmered, remove all solids, leaving only the clear broth. Simultaneously, thaw the frozen clams in cold water in the refrigerator. Then, wash them thoroughly 3-4 times under running cold water or in lightly salted water to remove impurities and purge them.
Step 2
Pour the well-simmered broth back into the pot. Add the thinly sliced onion (for broth), minced garlic, roughly chopped green onions, and the Cheongyang peppers for a spicy kick, and bring to a boil again. At this stage, add 2 Tbsp of soup soy sauce to provide a subtle umami flavor and a appetizing color.
Step 3
As the broth boils vigorously, continue to skim off any foam. Once boiling, add the prepared purged clams. When the clams start to open, adjust the seasoning with salt if needed, and add 1 tsp of black pepper for extra flavor. If you wish to reduce any fishy odor, add 2 Tbsp of cooking wine at this point.
Step 4
Prepare the topping for the kalguksu. In a pan, add thinly sliced zucchini and onion. Stir-fry them with a little minced garlic and a pinch of salt until the vegetables become slightly translucent and tender. This will create a delicious topping. (This topping can also be used for other dishes like chicken kalguksu.)
Step 5
Gently shake off any excess starch or flour from the store-bought kalguksu noodles.
Step 6
Add the prepared kalguksu noodles to the vigorously boiling broth. It’s important to stir quickly with chopsticks as you add the noodles to prevent them from sticking together. Boil for about 3-5 minutes, or until the noodles are cooked through.
Step 7
Serve the well-cooked kalguksu noodles and the plump, cooked clams generously in large bowls.
Step 8
Finally, artfully arrange the pre-stir-fried zucchini and onion topping over the kalguksu. Your refreshing and spicy clam noodle soup is now complete! Enjoy this irresistibly delicious dish that you’ll keep reaching for, even as you work up a sweat.
