📝 About This Recipe
Bajirak-kalguksu is a beloved Korean seaside classic, featuring chewy, hand-cut wheat noodles bathed in a clean, invigorating broth made from fresh manila clams. This dish celebrates the 'shiwon-han' (refreshing and soul-cleansing) flavor that Korean cuisine is famous for, balancing the sweetness of the clams with the earthy depth of dried anchovies and kelp. It is a comforting, rustic meal that brings the essence of the Korean coast directly to your dining table.
🥗 Ingredients
The Noodles (Hand-Cut)
- 2 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Water (room temperature)
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Salt
The Broth Base
- 1 lb Manila clams (scrubbed and purged of sand)
- 8-10 large Dried anchovies (heads and guts removed)
- 1 piece Dried kelp (Dashima) (4x4 inch square)
- 7 cups Water
- 2 pieces Dried shiitake mushrooms (optional for extra umami)
Vegetables and Seasoning
- 1/2 piece Korean zucchini (Aehobak) (julienned)
- 1 medium Potato (peeled and sliced into thin half-moons)
- 3 cloves Garlic (minced)
- 2 stalks Green onions (sliced diagonally)
- 1 tablespoon Fish sauce (or soup soy sauce)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, vegetable oil, and water. Knead by hand for about 10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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2
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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3
While the dough rests, prepare the broth. In a large pot, combine 7 cups of water, dried anchovies, kelp, and shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes.
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4
Remove the kelp after 10 minutes to prevent the broth from becoming slimy. After 15 minutes, strain out the anchovies and mushrooms, leaving a clear golden liquid.
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5
Lightly dust a large work surface with flour. Roll the rested dough out into a very thin, large rectangle (about 1/16th inch thick).
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6
Generously dust the surface of the dough with flour, then fold it loosely into thirds or fourths. Using a sharp knife, cut the dough into thin strips (about 1/4 inch wide).
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7
Toss the cut noodles gently with a bit more flour to separate the strands and prevent them from sticking together. Set aside.
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8
Bring the strained broth back to a boil. Add the sliced potatoes and cook for 3 minutes, as they take longer than the other vegetables.
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9
Add the purged manila clams to the boiling broth. Cover and cook until the clams begin to open (about 2-3 minutes).
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10
Gently shake off excess flour from the noodles and add them to the pot. Stir gently to ensure they don't clump.
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11
Add the julienned zucchini and minced garlic. Let everything boil together for about 5 minutes, or until the noodles are translucent and chewy (al dente).
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12
Season the soup with fish sauce (or soup soy sauce), salt, and a pinch of black pepper. Taste and adjust seasoning as needed.
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13
Stir in the green onions and turn off the heat. Ladle the noodles and plenty of clams into deep bowls and serve immediately while steaming hot.
💡 Chef's Tips
For the cleanest broth, purge your clams in salted water in a dark place for 2 hours before cooking. If you are short on time, you can use store-bought 'Kalguksu' noodles found in the refrigerated section of Korean markets. Don't over-knead the dough after it has rested, or the noodles will become too tough. Always shake off excess flour from the noodles before adding them to the pot to prevent the soup from becoming too thick or pasty. If you like a spicy kick, add one sliced Cheongyang chili pepper (Korean green chili) to the broth while simmering.
🍽️ Serving Suggestions
Serve with freshly made 'geotjeori' (unfermented cabbage kimchi) for a classic pairing. A small side of seasoned soy sauce (soy sauce, vinegar, chili flakes, and sesame seeds) is great for dipping the clam meat. Pair with a chilled glass of Korean barley tea (bori-cha) to cleanse the palate. For a full feast, serve alongside a crispy seafood scallion pancake (haemul-pajeon). Provide an empty bowl on the table for discarded clam shells.