Using beef dashida instead of clam dashida balances the natural flavor of the clams and the overall seasoning better.
Since the noodles can make the broth saltier, it's best to season lightly with salt at the beginning.
Using Chinese-style wheat noodles or udon noodles instead of regular kalguksu noodles prevents them from getting soggy quickly and gives a richer texture.
Recommended for π
βThose who want to easily make a refreshing and rich clam broth kalguksu at home.
βThose who enjoy a hearty, savory one-bowl meal.
Yoon Yi-ryeon's Spring Clam Kalguksu
A refreshing kalguksu made with plump spring clams that create a clean, savory broth.
25 minNormalNoodles & bunsik
clamskalguksu noodleszucchinicarrotcheongyang chili pepper