Korean Hand-made Noodle Soup with Clams, Bajirak Kalguksu
Raining and chilly out? How about a nice warm bowl of soup with handmade noodles?
Without a doubt, it will comfort you both in stomach and mind. The handmade noodles are very unique in texture and taste, nothing like what you get typically from the store. Try it!
If you are busy, you can purchase pre-made noodles from a Korean store. You can even make it without clams. See tips for details.
Buy Korean ingredients online here.
|4 cups||Flour 밀가루|
|1 cup||Water 물|
|½ tsp||Salt 소금|
|½ tsp||Vegetable Oil 식용유|
|8 cups||Water 물|
|20||Anchovy (dried) 멸치|
|2 piece(s)||Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (optional)|
|1||Onion (Medium) 양파|
|¼||Zucchini, Korean (Grey Squash) 애호박|
|1||Green Onion 파|
|1 tbs||Garlic (minced) 다진 마늘|
|½ tsp||Salt 소금|
|1 tsp||Soy Sauce for Soup (Gukganjang) 국간장 (optional)|
|¼ tsp||Black Pepper 후추|
|11 oz||Short-neck Clams 바지락 (optional)|
|2||Egg 계란 (optional)|
|½ sheet||Seaweed (Gim, Laver) 김|
Optional Ingredients and Substitutions
Noodle: You can buy pre-made Kal-guk-soo (Korean style handmade noodle) from Korean stores if you don't have time to make it. You can use udon noodles instead but the texture and taste will be slightly different.
Claims: You can make it without clams. A good amount of anchovies and kelp will make a great broth.
Kelp: Dried Kelp is a great addition to the broth, but can be omitted.
Soy sauce for soup: if you don't have soy sauce for soup, add more salt instead.
Good to Know
You can also make this with other seafoods or chicken. If you are using chicken, be sure to include bones for rich broth. See how to make chicken broth here.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
Mix 4 cups of flour, 1 cup of water, ½ teaspoon of salt and ½ teaspoon of vegetable oil. Knead until the dough becomes smooth and elastic (about 10-15 min). Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 min to allow the gluten to relax.
Knead 15 min
Put it in fridge 30 min
2. Prepare short-neck clams
If you are using fresh live clams, place them in cold salt water (add 1 tbs of salt into 4 cups of water) and cover the bowl so the inside the bowl is dark. Leave it for a few hours and clams will open up and spit out sand. Wash in cold water twice and drain. If you are using frozen pre-washed clams, you can just add them in the soup later.
Place live clams in salt water
Boil 8 cups of water in a pot. Place 20 anchovies and 2 pieces of kelp (about 2” by 2”) in an anchovy net and put it in the boiling water. Once it start to boil, boil it with a lid for another 15 min on high heat.
Boil 8 cups water
Boil with lid
High Heat 15 min
Skim off the foams while boiling.
Skim off foams
5. Prepare onion
Peel, wash and cut 1 onion into ¼” (or 1 cm) thick slices.
Peel & wash
Cut ¼” (1 cm) thick slices
6. Prepare potato
Peel and wash 1 potato. Cut it in half and then into ⅛” (or 0.5 cm) thick slices.
Peel & wash
Cut in half
Cut ⅛” (0.5 cm) thick slices
7. Prepare zucchini
Wash and julienne ¼ of zucchini.
Wash & julienne
8. Prepare green onion
Wash and cut 1 green onion diagonally.
Wash & cut
9. Prepare eggs for garnish
Separate egg yolks from egg whites into separate bowls. Season with a pinch of salt and beat it.
Season with a pinch of salt
10. Cook eggs
Preheat a non-stick pan on med-high heat. Coat with vegetable oil and spread the egg yolks thin in the pan. When it’s fully cooked, remove it from the pan and cool it down on the side. Repeat the same for egg whites.
Preheat pan Med Heat
Coat vegetable oil
Spread egg yolks thin
Repeat for egg whites
11. Cut eggs
Once they are cooled down, cut into thin strips (to be used at the end). If they are still warm, you won’t be able to cut cleanly.
Cut in strips
12. Prepare seaweed for garnish
Cut ½ large sheet (or 2 small sheets) of dried seaweed into thin strips with a clean dry pair of scissors (to be used at the end).
13. Roll Dough
Take out the chilled dough from the refrigerator. Clean, dry and dust the work surface with flour. Unwrap the dough and lightly dust your hands, dough and the rolling pin with flour. Pat down with your hands to make it flat. Roll the rolling pin to make the dough as thin as possible (about 2mm or thinner than 1/16”). (Always roll from the center of the dough and use even pressure.)
Take out dough from fridge
Dust with flour
Roll (2mm or thinner than 1/16”)
14. Cut Noodles
Dust the dough with more flour. Fold the dough into thirds and cut it into 3mm wide strips.
Cut (3mm or ⅛” wide)
15. Cook vegetables
Remove anchovies and kelp. Cook potatoes in boiling broth on high heat for 3 min . Then add onion and zucchini and cook for 2 min.
Remove anchovies and kelp.
Add potato in boiling broth
Add onion and zucchini
16. Precook noodles (Optional)
Precook noodles in boiling water and boil it for 1 min on high heat. Wash in cold water and drain water in a strainer. If you don’t pre-cook noodles, the broth will become more starchy.
Wash cold water
17. Add Short-neck clams
Add short-neck clams in the broth with all the vegetables and boil for 3 min.
Add short-neck clams
18. Add noodles & Season
Add pre-cooked noodles into the broth. Then, add 1 tablespoon of minced garlic, 1 teaspoon of soy sauce for soup, 1 teaspoon of black pepper and chopped green onions. Cook until noodles are fully cooked and the clams have opened up. Season with ½ to 1 teaspoon of salt. Add salt gradually while tasting.
Cook until noodles done
Season with salt
Serve in a noodle bowl. Add egg (white and yellow) strips and seaweed strips on top. Enjoy!
In a noodle bowl