Spicy Clam Jang-Kalguksu (Noodle Soup with Gochujang)
Loaded with clams for a refreshing and spicy taste! Jang-Kalguksu is perfect for a hangover.
Today, I’m sharing a special recipe for Jang-Kalguksu, made with regular noodles instead of kalguksu noodles. Let’s make this ‘Jang-Guksu’ with its wonderfully hot and flavorful broth. It’s a hearty and comforting soup.
Main Ingredients- 300g clams (purged of sand)
- 1 medium potato
- 1/2 onion
- 1/3 zucchini
- 1/4 green onion
- 2 eggs
- Somen noodles (for 1 serving)
- 1 anchovy and kelp broth pack
Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables that will make the Jang-Kalguksu broth delicious. Wash the potato, onion, and zucchini thoroughly. Slice the green onion diagonally. Chop the potato, onion, and zucchini into julienne strips about 0.5 cm thick; this ensures a pleasant texture when cooked.
Step 2
Pour 1 liter (about 5 cups) of clean water into a pot and add the anchovy and kelp broth pack. Add the prepared potatoes and onion to the pot and bring to a boil over high heat. The potatoes and onions will release a savory flavor, making the broth richer.
Step 3
Once the water is boiling vigorously, remove the anchovy and kelp broth pack. (Boiling for too long can make the broth bitter.) Then, add 2 Tbsp Gochujang, 1/2 Tbsp Doenjang, 2 Tbsp soy sauce, 2 Tbsp Gochugaru, and 1 Tbsp minced garlic. Stir well to dissolve and let it simmer again for the seasonings to meld together.
Step 4
When the broth boils, add the julienned zucchini and the well-purged clams, and bring back to a boil. Cook until the clams open their shells. If you are using regular kalguksu noodles, add them first before adding the vegetables and clams, and boil them until about 70% cooked. Then add the vegetables and clams. This prevents the noodles from becoming mushy.
Step 5
Once the clams have opened and the zucchini is tender, add the prepared somen noodles. Somen cooks quickly, so gently separate the noodles as you add them to prevent clumping. The noodles are almost done when they start to turn translucent.
Step 6
Just as the noodles are cooked, crack 2 eggs into a separate bowl and whisk them well. Pour the whisked eggs in a circular motion into the pot. Gently stir so the egg ribbons form. Simmer for another moment until the eggs are cooked through. The soft ribbons of egg add richness to the Jang-Kalguksu. Garnish with the diagonally sliced green onions and turn off the heat. Enjoy this delicious and warming soup while it’s hot!
