Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu)

Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu) | MyKoreanKitchen.comBajirak (바지락) is a type of shellfish that grows mostly in Korea, Japan, and China. Its English name is manila clam or little-neck (short-neck) clam. It is often added in many Korean soup dishes (e.g. Sundubu Jjigae) as it gives a nice refreshing taste.

Kalguksu (칼국수) means hand made knife cut noodles. When these two main ingredients meet together it’s called Bajirak Kalguksu (바지락 칼국수).

You can expect very refreshing but savoury noodle soup with this. It’s one of my favourite styles of knife cut noodles. It goes very well with some freshly made Kimchi and also with cubed radish Kimchi (Kkakdugi). I hope you try my recipe some day!

Ingredients for 2 people

(Expected preparation time -1 hour, Cooking time – 15 minutes)

shellfish and noodle

Shellfish noodle soup ingredients

  • 1500ml water
  • Fresh kalguksu noodles for 2 people (300g)
  • 200g fresh little neck clam (weight includes the shells)
  • 1/2 small onion
  • 1/2 small zucchini
  • 1 medium size potato
  • 1/2 small carrot
  • 1 stalk of spring onion
  • 2 tsp Anchovy powder
  • 1 Tbsp soy sauce
  • Salty water (1 and 1/8 tsp fine sea salt & some water – just enough to soak the clams.)

Preparation

  1. Wash the shellfish in cold running water and soak  them in the salty water for about 1 hour. – This is to encourage the clams to spit out any debris they may contain in the shells.
  2. Thin slice all the vegetables.

Cooking

shellfish noodle soup cooking
  1. Boil the water (1500ml) in a pot.
  2. Add the anchovy powder and shellfish and boil it until the shellfish open their shells.
  3. Rinse the noodles in cold water.
  4. Add the noodles into a pot. Stir them with chopsticks. (Make sure the noodles don’t stick to each other.)
  5. Add all the vegetables and boil it further until the vegetables soften.
  6. Add the soy sauce. (Adjust the taste with some fine sea salt if you need to.)
  7. Serve it in a soup bowl.
Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu)

Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 2
Ingredients
  • 1500ml water
  • Fresh kalguksu noodles for 2 people (300g)
  • 200g fresh little neck clam (weight includes the shells)
  • ½ small onion
  • ½ small zucchini
  • 1 medium size potato
  • ½ small carrot
  • 1 stalk of spring onion
  • 2 tsp Anchovy powder
  • 1 Tbsp soy sauce
  • Salty water (1 and ⅛ tsp fine sea salt & some water – just enough to soak the clams.)
Instructions
Preparation
  1. Wash the shellfish in cold running water and soak them in the salty water for about 1 hour. – This is to encourage the clams to spit out any debris they may contain in the shells.
  2. Thin slice all the vegetables.
Cooking
  1. Boil the water (1500ml) in a pot.
  2. Add the anchovy powder and shellfish and boil it until the shellfish open their shells.
  3. Rinse the noodles in cold water.
  4. Add the noodles into a pot. Stir them with chopsticks. (Make sure the noodles don’t stick to each other.)
  5. Add all the vegetables and boil it further until the vegetables soften.
  6. Add the soy sauce. (Adjust the taste with some fine sea salt if you need to.)
  7. Serve it in a soup bowl.

 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. 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.

  2. ooo.. that looks so delicious. and it looks very easy to make.
    i love Korean food

  3. is it possible to make this with other seafood aside from shellfish?
    fish? prawns? squid?

  4. 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.

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