Clam kalguksu is a bowl of knife-cut wheat noodles served in a clear broth made with bajirak, or short-neck clams. The broth deepens as it simmers, and the chewy noodles make it filling enough for a full meal. Korean zucchini and onion add a mild sweetness, while Cheongyang chili pepper gives the soup a gentle kick that keeps it clean rather than heavy. It calls for nothing unusual, drawing its flavor from the ingredients themselves, which makes it a good home-cooked option for a simple meal.
Try this recipe from W Table.
Main ingredients
- 2 servings of kalguksu noodles
- 300 grams of shucked clams
- 1/4 Korean zucchini
- 1/4 onion
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1 tablespoon minced garlic
- 1.2 liters water
Seasoning ingredients
- 1 tablespoon Korean soup soy sauce
- 1 tablespoon anchovy fish sauce
- Salt and pepper to taste
Instructions
Rinse the clams thoroughly and drain them. Cut the zucchini and onion into thin strips, and slice the cheongyang and red chili peppers diagonally.
Bring the water to a boil in a pot, then add the minced garlic, zucchini and onion and let it come back to a boil. Add the noodles, stirring as they cook so they do not stick together. Add the clams and bring the soup to a boil once more.
Once the noodles are cooked through, add the seasoning to taste. Finish by adding the chili peppers and letting the soup come to a final boil.
khnews@heraldcorp.com
khnews@heraldcorp.com