Refreshing Dongjuk Clam Soup & Water Gun Kalguksu Noodles
How to Make Refreshing Clam Soup and Unique Water Gun Kalguksu Noodles at Home
Enjoy a refreshingly clean and savory Dongjuk clam soup, made with chewy Dongjuk clams. We’ll also make the unique ‘Water Gun Kalguksu’ noodles, named after the way Dongjuk clams squirt water when bitten. Perfect for warming up on a cold day, this dish offers a simple yet deeply flavorful experience. Make your meal special with this easy-to-follow recipe.
Dongjuk Clam Soup Ingredients
- 2kg Dongjuk clams (freshly selected)
- Coarse salt (for purging sand)
- 2 Tbsp Mirin (to remove fishy smell and add umami)
- 2 Green chilies (or Cheongyang chilies for spicier soup)
- 2 Red chilies (for color and mild heat)
- 1/3 Daepaw (green onion, for fragrant freshness)
Water Gun Kalguksu Ingredients
- 1 liter Broth from Dongjuk clam soup (rich with oceanic flavor)
- 200g Kalguksu noodles (store-bought or homemade)
- 4 slices Zucchini (thinly sliced)
- 1/4 Onion (sliced)
- 1 handful Minari (water parsley, for a fresh finish)
- 1 liter Broth from Dongjuk clam soup (rich with oceanic flavor)
- 200g Kalguksu noodles (store-bought or homemade)
- 4 slices Zucchini (thinly sliced)
- 1/4 Onion (sliced)
- 1 handful Minari (water parsley, for a fresh finish)
Cooking Instructions
Step 1
First, lightly rinse the Dongjuk clams under running water to remove any dirt or debris. Then, in a large bowl, add enough water to cover the clams and dissolve 2 tablespoons of coarse salt to create a saltwater solution. Place the rinsed clams into this saltwater.
Step 2
Cover the bowl with a dark cloth or black plastic bag and let the clams purge sand for at least 3 hours in a cool, dark place. This is crucial for a clean-tasting broth.
Step 3
After purging, gently rub the clam shells together under running water to clean them thoroughly. Rinse them several times until the water runs clear. This ensures a pristine broth.
Step 4
Finely chop the green and red chilies for a touch of heat and color. Slice the Daepaw (green onion) diagonally. (If you prefer a spicier soup, substitute Cheongyang chilies for the green chilies.)
Step 5
Now, let’s cook the clam soup. Place the cleaned Dongjuk clams in a large pot. Add about 2.3 liters of water, ensuring the clams are well submerged. Add the chopped chilies, 2 tablespoons of mirin, and a pinch of coarse salt. (Adjust salt based on the natural saltiness of the clams.)
Step 6
Bring the pot to a boil over high heat. As the water boils, the clams will start to open their shells. Once all the clams have opened, immediately turn off the heat. Skim off any white foam that has risen to the surface for a clearer broth.
Step 7
With these simple steps, you’ll have a wonderfully refreshing Dongjuk clam soup, packed with the natural flavors of the sea, without the need for many additional seasonings.
Step 8
Now, let’s use the delicious clam broth to make ‘Water Gun Kalguksu’. Prepare 200g of Kalguksu noodles. This amount is suitable for 1-2 servings.
Step 9
Thinly slice the zucchini into half-moons and slice the onion into strips. Wash the minari (water parsley) and set it aside to add at the very end.
Step 10
Pour 1 liter of the hot Dongjuk clam broth into a pot. Add the sliced zucchini and onion, and bring it to a rolling boil. Season with salt to taste, remembering that the broth is already seasoned from the clams.
Step 11
Once the broth is boiling vigorously, add the Kalguksu noodles and cook until they are chewy and tender. Finally, add the fresh minari and cook for just another minute or so until wilted.
Step 12
Enjoy the delightful combination of chewy noodles and savory, refreshing broth! This Water Gun Kalguksu, served with a side of warm Dongjuk clam soup, is the perfect comforting meal for a chilly day. Don’t miss out on trying it!
