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)
Preparation
- Soak the shellfish in salt water for about 1 hour.
- Thin slice all the vegetables.
Cooking
- 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.)
This is my favorite cook. Very easy and delicious. And even I have enough shellfish and chewy noodles in my freezer, and have potatoes and onion and kimchi enough, so no need to go buy something for this.
I found some difference of the way of cook this between you and me. I usually put some crushed garlic on it, and put potatoes earlier than noodles and other vegetables so boil it more enough, and season it with salt so make them keep hazy white color.
I’m just saying, you can never mind. Basically I’m a fan of your blog. Thank you for keeping this yummy lovely blog and hope your study cook be well done, too.
[...] Kalguksu is a clam broth loaded with hand-cut wheat noodles, which give the soup a soothing creamy texture. [...]
ooo.. that looks so delicious. and it looks very easy to make.
i love Korean food
is it possible to make this with other seafood aside from shellfish?
fish? prawns? squid?
Sure! I would definitely consider prawns or squid.. but not so sure about fish.
Is the chewy noodle available in Australia? If not, is there other brands which I can use? I have been searching for chewy springy noodles but I got only soft ones from the korean supermarkets here. If there are other brands, will you kindly tell me the names and/or post the photos also pl. Thank you.
[...] had them occasionally as side dishes. There are a few kinds of Korean dishes, like kalguksu (noodles with clams) that I enjoy, but I’ve never been a person that goes out of his way to eat oysters. [...]
[...] Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean) [...]
[...] (Unshelled) little-neck clams 200g (Bajirak in Korean – you can learn a little bit more about it from the second paragraph of my other post) [...]
[...] Noodles for 2 people (I always use Kalguksu noodles) [...]
[...] Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean) [...]
[...] Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean) [...]
[...] Print This Post « Shellfish and Chewy Noodle Soup (Bajirak Kalguksu inKorean) [...]