Kim Dae-seok's Clam Kalguksu
A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.
Ingredients needed 4 servings
Recipe
Cooking tips
- Boiling the noodles separately prevents the broth from becoming sticky or cloudy due to starch.
- Adding 1 tablespoon of natural sea salt when boiling the noodles makes the noodles chewier and more resilient.
- Do not overcook clams—simmer only until they open, about 3 minutes, to avoid toughness.
Recommended for
- Those who prefer a clear, refreshing kalguksu without a heavy or greasy broth.
- Home cooks eager to learn professional techniques—from soaking clams to building a savory, umami-rich stock.
- People seeking a warm, hearty soup on chilly days.
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