Refreshing & Deep Flavor! Dongjuk Clam Noodle Soup (Dongjuk Kalguksu) – The Ultimate Recipe
How to Make Delicious Dongjuk Kalguksu: Clam Preparation and Cooking Secrets
Introducing Dongjuk Kalguksu, a delightful clam noodle soup brimming with the freshness of the sea. The refreshing and clean broth, packed with tender Dongjuk clams, is absolutely exquisite. Enjoy this warm bowl of Kalguksu, made with the chewy and sweet Dongjuk clams, perfect for chilly days or as a satisfying meal. Experience the simple yet profound flavors of this Dongjuk Kalguksu recipe and create delicious memories!
Main Ingredients
- 500g fresh Dongjuk clams
- 1/4 Korean zucchini (aehobak)
- 1/2 onion
- 1/8 carrot
- 1/2 green onion (scallion)
- 300g fresh kalguksu noodles
- 1.4L anchovy and kelp broth
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (gukganjang)
- A pinch of black pepper
- Salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, maintaining the freshest quality of the Dongjuk clams is crucial. To remove any dirt or debris attached to the shells, rinse them thoroughly under running water, scrubbing gently. Next, dissolve 1 tablespoon of coarse sea salt in about 1 liter of water to create a brine. Submerge the washed clams in this saltwater. Cover the bowl with a black plastic bag or newspaper and refrigerate for 1 to 2 hours. This process allows the clams to purge any sand or grit. After purging, rinse the clams again under cold water and drain them, ready for cooking.
Step 2
Prepare the vegetables for your noodle soup. Wash the Korean zucchini and carrot well, then slice them into thin julienne strips. Slice the onion into similar thin strips. Finely chop the green onion to add a fragrant aroma to the soup.
Step 3
In a deep pot, pour in 1.4 liters of anchovy and kelp broth and bring it to a simmer over medium heat. Once the broth is boiling, add the julienned zucchini, carrot, and onion. Cook until the vegetables become slightly translucent, ensuring they don’t become overly soft.
Step 4
Once the broth and vegetables have cooked slightly, carefully add the purged fresh Dongjuk clams to the pot. As the clams cook, their sweet oceanic flavor will infuse into the broth.
Step 5
When the Dongjuk clams begin to open their shells, it’s time to add the kalguksu noodles. Fresh kalguksu noodles tend to stick together, so as soon as you add them, gently stir with chopsticks to separate the noodles and prevent them from clumping. Cook until the noodles are tender and chewy.
Step 6
When the noodles are almost cooked, add the seasonings to enhance the soup’s savory depth and flavor. Stir in 1/2 tablespoon of minced garlic and 1 tablespoon of soup soy sauce. Sprinkle in a pinch of black pepper. Taste the broth and adjust the seasoning with more soup soy sauce or salt as needed to suit your preference. Remember that the clams themselves contribute some saltiness, so season accordingly.
Step 7
Finally, add the chopped green onions and let the soup simmer for another moment. This allows all the flavors to meld together beautifully, resulting in a perfectly rich and refreshing Dongjuk Kalguksu. Enjoy your warm and delicious bowl!
