Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu)

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Shellfish and Knife Cut Noodle Soup (Bajirak Kalguksu)

Let’s get some study done here before we cook this meal.

Bajirak (바지락) 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 (칼국수) means hand made, knife cut noodles. It is a summer time meal apparently, but I think it is not practical to cook it 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? It goes very well with some freshly made Kimchi. I hope you try recipe some day!

Ingredients for 2 people

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

shellfish and noodle

Shellfish noodle soup ingredients

  • Water 1500ml (3 pint)
  • Fresh kalguksu noodles for 2 people (The pack I used was for 4 people – Pulmuwon brand, 2300 won for 600g)
  • Little neck clam 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
  • Ground salt 1 tsp + 5 sprinkles

Preparation

  1. Wash the shellfish in cold runny water and soak  it in salt water mixture (ground salt 1tsp) for about 1 hour.
  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 for 5-6 minutes.
  6. Add the soy sauce. Adjust the taste with salt as you need.
  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
  • Water 1500ml (3 pint)
  • Fresh kalguksu noodles for 2 people (The pack I used was for 4 people – Pulmuwon brand, 2300 won for 600g)
  • Little neck clam 200g (including shells)
  • ½ an onion
  • ⅙ a zucchini
  • 1 medium size potato
  • ⅙ a carrot
  • 1 stalk of spring onion
  • Anchovy powder 2 tsp
  • Soy sauce 1 tbsp
  • Ground salt 5 sprinkles
Instructions
Preparation
  1. Wash the shellfish in cold runny water and soak it in salt water mixture (ground salt 1tsp) for about 1 hour.
  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 for 5-6 minutes.
  6. Add the soy sauce. Adjust the taste with salt as you need.
  7. Serve it in a soup bowl.

 

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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.

Trackbacks

  1. […] cabbage Kimchi salad is a particularly popular companion food to Bossam (Korean steamed pork) and Kalguksu (Knife cut noodles with soup). Shall we start making some fresh Kimchi salad […]

  2. [...] Kalguksu is a clam broth loaded with hand-cut wheat noodles, which give the soup a soothing creamy texture. [...]

  3. [...] 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. [...]

  4. [...] Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean) [...]

  5. [...] (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) [...]

  6. [...] Noodles for 2 people (I always use Kalguksu noodles) [...]

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