Dive into the comforting warmth and delightful brininess of authentic Clam Kalguksu, a beloved Korean noodle soup. This hearty dish, featuring tender hand-cut noodles swimming in a rich clam broth, is a culinary masterpiece that's surprisingly simple to recreate at home. Forget bland, tasteless broths; this recipe unlocks the full, savory potential of the clams, resulting in a soup that's both deeply satisfying and refreshingly light. The perfect balance of chewy noodles, succulent clams, and aromatic vegetables creates an unforgettable taste experience.
Get ready to elevate your weeknight dinners with this easy-to-follow recipe. From selecting the freshest ingredients to mastering the art of the perfect broth, we’ll guide you through each step of the process, ensuring your Clam Kalguksu turns out flawlessly. Ready to embark on this culinary adventure? Let's get started with the detailed step-by-step instructions!
Tools Needed
- Pot
- Sieve
- Bowl
Ingredients
- Clams
- Salt
- Anchovy dashi
- Clam dashi
- Anchovy sauce
- Minced garlic
- Potatoes
- Carrots
- Kalguksu noodles
- Eobak (dried radish)
- Green onions
- Cheongyang peppers (Korean chili peppers)
- Cabbage
- Red pepper powder
- Sesame oil
- Corn syrup or rice syrup/oligosaccharide
- Sugar
- Sesame seeds
- Seasoned salt
- Vinegar
Step-by-Step Instructions
Step 1. Preparing the Clam Broth and Ingredients
- Dissolve salt in water.
- Clean clams and place them in a sieve, blocking light for two hours.
- Add anchovy dashi, clam dashi, anchovy sauce, and minced garlic to the water.
- Add clams, thinly sliced potatoes, and shredded carrots to the broth and boil until potatoes are cooked.
- Rinse kalguksu noodles in cold water to remove starch.
- Cut cabbage into bite-size pieces. Add green onions, red pepper powder, anchovy sauce, sesame oil, minced garlic, corn syrup or rice syrup (or oligosaccharide), sugar, sesame seeds, and seasoned salt. Add vinegar to taste.
Step 2. Cooking the Kalguksu Noodles
- Add kalguksu noodles, eobak, green onions, and cheongyang peppers to the broth and boil until noodles are cooked.
Step 3. Making the Kimchi
- Cut cabbage into bite-size pieces. Add green onions, red pepper powder, anchovy sauce, sesame oil, minced garlic, corn syrup or rice syrup (or oligosaccharide), sugar, sesame seeds, and seasoned salt. Add vinegar to taste.
Step 4. Serving the Clam Kalguksu
- Mix kimchi well and serve.
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- For a richer broth, use anchovy dashi.
- Don't use clam meat in the Kalguksu.
- Kimchi is essential for a complete Kalguksu experience.
- Adding a spoonful or two of vinegar enhances the kimchi's flavor.
Nutrition
- Fat: 5-15g
- Carbs: 70-90g
- Protein: 20-30g
FAQs
1. Can I use other types of clams besides manila clams?
Yes! While manila clams are traditional, you can substitute with littleneck clams, or even chopped clams from a can (though fresh is always best for flavor). Adjust cooking time as needed depending on the clam size.
2. What can I do if my broth is too salty?
If your broth is too salty, add a bit more water or some extra noodles to dilute the saltiness. You can also add a squeeze of lemon juice to help balance the flavors.
So there you have it – your very own bowl of comforting and delicious Clam Kalguksu. This recipe is a testament to the simplicity and satisfying nature of Korean home cooking. Enjoy the fruits of your labor, and don't hesitate to experiment with additions to make it your own!