Bajirak kalguksu is a comforting Korean dish that combines the savories of Manila clams with the chewy texture of thin, hand-cut wheat noodles. This dish has been a staple for centuries, valued not only for its flavor but also for its nutritional benefits. Manila clams are rich in calcium, iron and vitamins, making them an excellent protein source, and are known for their healing properties, particularly in promoting liver health and detoxification.
Though simple, the recipe features a complex balance of flavors. The clam broth provides a flavorful base for the noodles, while spicy soy sauce adds a bold kick that complements the seafood’s natural sweetness. Fresh vegetables, including young squash and chile peppers, offer a refreshing contrast and a layer of warmth.
Feel free to experiment with other types of seafood, such as oysters, mussels or shrimp, based on availability or personal preference.
Try this recipe from Hansik Promotion Institute.
Ingredients
- 500 grams dried knife-cut noodles vermicelli style or 600 grams fresh knife-cut noodles, vermicelli style)
- 2 green chile peppers
- 1 red chile pepper
- 3 ounce Korean young squash
- 1 tablespoon minced garlic
- 4 tablespoons soy sauce for soup
- salt and ground black pepper as needed
Clam broth
- 2 cups clams
- 10 cups water
- 1 tablespoon rice wine
- Soy sauce seasoning
- 4 tablespoons soy sauce for soup
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 4 tablespoons water, salt as needed
- 2 tablespoons chopped green onion
- 1 teaspoon minced garlic
- 2 tablespoons minced green chile pepper
Instructions:
Preparation
Wash the clams by rubbing them in lightly salted water. Put clams and 10 cups of cold water in a pot. Bring to a boil over high heat. When the clams open, turn off the heat and remove them.
Transfer the clam broth to another pot and throw away any sediment remaining in the original pot.
Add the rice wine, soy sauce for soup and salt into the clam broth. When it boils up over a high heat, turn off the heat.
Cut the squash into 0.3 cm thick rounds and cut into julienne strips. Slice the green onions diagonally.
Cut the peppers into halves and remove the seeds. Cut them into julienne strips.
In a small bowl, combine all the ingredients of the spicy soy sauce and mix well.
Cooking
Pour the clam broth into a large pot and bring it to a rolling boil. Add the noodles and cook for 5 minutes. Stir the noodles to prevent them from sticking together.
When the noodles begin to soften, reduce the heat and add the prepared young squash, green onion, peppers and cooked clams. Cook for 5 more minutes until the noodles are fully cooked and tender.
Ladle the soup into individual bowls and serve with spicy soy sauce to add flavor, according to your preference.
Tip
You can make seafood noodles using oysters, clams, shrimps, mussels and other seafood instead of Manila clams.
Serves 4.
