Let’s get some study done here before we cook this meal.
Bajirak is a type of shellfish and it grows mostly in Korea, Japan, and China. Apparently its English name is manila clam or little-neck (short-neck) clam. It is often used for making broth for soup. I say it gives a fresh taste. (It is hard to describe this taste)
Kalguksu means hand made, knife cut noodles. It is a summer time meal apparently, but I think it is not practical to cook in summer. First of all, it is too hot to cook the soup in steamy weather. Second of all, it makes you warm while you are eating.
Again, as the saying goes, “Fight fire with fire”, who knows, it might really cool you down?
Ingredients for 2 people
(Expected preparation time -5 minutes, Cooking time – 15 minutes)
- Water 1500ml (3 pint)
- Raw kalguksu noodles for 2 people (The pack I used was for 4 people – Pulmuwon brand, 2300 won for 600g)
- Shellfish 200g (including shells)
- 1/2 an onion
- 1/6 a zucchini
- 1 medium size potato
- 1/6 a carrot
- 1 stalk of spring onion
- Anchovy powder 2 tsp
- Soy sauce 1 tbsp
- Salt 3 sprinkles ( I added 6 sprinkles more later)
- Soak the shellfish in salt water for about 1 hour.
- Thin slice all the vegetables.
- Boil the water.
- Add the anchovy powder and shellfish.
- Boil it until the shellfish open their shells.
- Rinse the noodles in cold water.
- Add the noodles. Stir them with chopsticks. (Make sure the noodles don’t stick to each other.)
- Add all the vegetables.
- Boil it for about 5-6 minutes.
- Add the soy sauce. Adjust the taste with salt as you need.
- Serve it in a bowl. (Having it with Kimchi is quite good.)