Cherry & Dennis Helper Habitat
Korean Clam Kalguksu
韓式蜆肉刀切麵
Recipe overview
Fresh clams flavour a clear broth with knife-cut noodles, courgette and potato for a gently thickened noodle soup.
01
Ingredients
Main ingredients
- 800 g fresh clams
- 500 g Korean knife-cut noodles
- 250 g potato
- 180 g courgette
- 2 stalks spring onion
Purging brine
- 2 tbsp coarse salt
- 1 L water for purging
Clam broth seasoning
- 1 tbsp minced garlic
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1.5 L water
02
Tools
- large bowl
- stiff brush
- cutting board
- knife
- deep pot
- fine sieve
03
Steps
Step 1
Dissolve coarse salt in one litre cold water and purge clams for 30 minutes
Dissolve coarse salt in one litre cold water and purge clams for 30 minutes.
Step 2
Scrub each shell and discard cracked or non-closing clams
Scrub each shell and discard cracked or non-closing clams.
Step 3
Thinly slice potato and julienne courgette
Thinly slice potato and julienne courgette.
Step 4
Bring water to a boil, add clams and cover
Bring water to a boil, add clams and cover.
Step 5
Remove clams as they open; after one further minute discard every clam that remains closed
Remove clams as they open; after one further minute discard every clam that remains closed.
Step 6
Keep only opened clams and strain the broth through a fine sieve into a clean pot
Keep only opened clams and strain the broth through a fine sieve into a clean pot.
Step 7
Add potato and simmer five minutes
Add potato and simmer five minutes.
Step 8
Shake excess flour from noodles and add them
Shake excess flour from noodles and add them.
Step 9
Stir gently and cook until noodles are almost tender
Stir gently and cook until noodles are almost tender.
Step 10
Add courgette, garlic and fish sauce; cook two minutes
Add courgette, garlic and fish sauce; cook two minutes.
Step 11
Return only the opened cooked clams and reheat for thirty seconds
Return only the opened cooked clams and reheat for thirty seconds.
Step 12
Adjust salt, add spring onion and serve immediately
Adjust salt, add spring onion and serve immediately.
Common mistakes
- Unpurged clams or unstrained broth will be gritty; prolonged cooking toughens clams.
Tips
Remove clams as they open and return them only at the end; residual flour gently thickens the broth.
