Bajirak kalguksu
Bajirak kalguksu, from above
Non vegKorea

Bajirak kalguksu

Hand cut noodles in a clam broth that tastes of the sea. Slurp loudly.

60 minTime
34 gProtein each
mildSpice
Knife cut noodles2 chapters · 1 min read

Make it your way

Grandma's wayKnife cut noodles in clam and anchovy broth.
The original
469kcalsame
34 gproteinsame
4 gfibresame
60minutessame

Bajirak kalguksu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Salt1 tsp, divided
Water9 cups, plus 140 ml for dough
Dried salted fisha handful dried anchovies
Kombu1 piece
Clams600 g in shell, purged
Zucchini (courgette, baby marrow)1, julienned
Potato1, julienned
Onion1 small, sliced
Garlic6 cloves, minced
Soy sauce2 tsp
Spring onion (green onion, scallion)3 stalks, cut
Green chilli2, sliced

Method

5 steps
  1. 1Knead the flour with half the salt and 140 ml water into a firm dough; rest 30 minutes covered.
  2. 2Simmer anchovies and kelp in the water 10 minutes, then remove.
  3. 3Roll the dough thin, flour well, fold and cut into 5 mm noodles.
  4. 4Boil the noodles, potato and onion in the stock for 5 minutes.
  5. 5Add clams, zucchini and garlic and cook until all clams open, 3 minutes. Discard any that stay shut. Season and add spring onion and chilli.
Serve it like this

Serve in a big bowl with clams on top, plenty of broth and a side of geotjeori or kimchi.

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Make it a meal

What goes with Bajirak kalguksu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Kongnamul bap35 min
On the side Geotjeori20 min
On the side Kongjaban45 min
A little snack Pajeon25 min
A little snack Kimchi jeon25 min
To drink Boricha25 min
Something sweet Yakgwa60 min
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