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Noodles · Korean home cooking

Clam and flat-noodle soup (bajirak kalguksu)

Flat wheat noodles in a clear clam broth with zucchini and onion. This home recipe starts with supplier-cleaned, depurated clams and explains a cooked-clam alternative.

40 min2 servings6 stepsDifficulty: Intermediate
Clam and flat-noodle soup (bajirak kalguksu)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Live depurated Manila clams in shells is unavailable

    Use instead
    Plain fully cooked shelled clams, drained
    Substitute quantity
    1 small packReference quantity: 150 g

    Follow the packet for thawing and reheating. Skip the live-shell checks and first clam-boiling step; add cooked clams for the final 2 minutes or longer if its label requires.

  • Substitute available

    If Fresh flat wheat noodles is unavailable

    Use instead
    Dried flat wheat noodles
    Substitute quantity
    2 small bundlesReference quantity: 160 g

    Cook separately following the packet, drain and add to the cooked broth at the end. Their dry weight is different from fresh noodles.

  • Essential

    Start with fresh drinking water; clam saltiness varies, so season only after cooking.

  • Optional

    Slice thinly or omit if unavailable.

  • Optional

    Slice thinly or omit if unavailable.

  • Substitute available

    If Peeled garlic is unavailable

    Use instead
    Minced garlic
    Substitute quantity
    2 small teaspoonsReference quantity: 6 g

    Use in the broth in the same step. Do not use the brown spice cloves.

  • Optional

    Remove after heating the water. It adds savoury flavour but is not necessary.

  • Substitute available

    If Soup soy sauce is unavailable

    Use instead
    Regular soy sauce
    Substitute quantity
    2 small teaspoonsReference quantity: 10 ml

    Add gradually after tasting the cooked broth; regular soy sauce gives a darker colour.

  • Optional

    Slice for the final garnish or leave out.

  • Optional

    Use only if the cooked clam broth still needs salt; do not add it automatically.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Use live clams that the supplier confirms have been depurated. Keep refrigerated until cooking and follow their label. Scrub shells under running water. Discard cracked shells and live clams that do not close when tapped. Any extra purging required by the supplier is not included in the cooking time.

    Use live clams that the supplier confirms have been depurated. Keep refrigerated until cooking and follow their label. Scrub shells under running water. Discard cracked shells and live clams that do not close when tapped. Any extra purging required by the supplier is not included in the cooking time.

  2. Step 2

    Step 2: Slice zucchini and onion thinly and mince the garlic. Put 7 paper cups of water and the optional dried kelp in a pot. Heat to a gentle boil for 5 minutes, then remove the kelp. Have a clean bowl ready for the cooked clams.

    Slice zucchini and onion thinly and mince the garlic. Put 7 paper cups of water and the optional dried kelp in a pot. Heat to a gentle boil for 5 minutes, then remove the kelp. Have a clean bowl ready for the cooked clams.

  3. Step 3

    Step 3: Add live clams, garlic, onion and zucchini. Bring back to a boil. Once shells open, continue boiling gently for 3–5 minutes, stirring carefully, then remove open clams to the clean bowl. Discard any that remain closed. Do not use a raw clam as a taste test.

    Add live clams, garlic, onion and zucchini. Bring back to a boil. Once shells open, continue boiling gently for 3–5 minutes, stirring carefully, then remove open clams to the clean bowl. Discard any that remain closed. Do not use a raw clam as a taste test.

  4. Step 4

    Step 4: Shake excess loose flour off the fresh noodles. Bring the clam broth back to a boil, add noodles and cook for the packet time, usually 5–7 minutes, separating gently. Add a little hot water if the broth becomes too thick. For dried noodles, use the separate-boiling alternative in the ingredient list.

    Shake excess loose flour off the fresh noodles. Bring the clam broth back to a boil, add noodles and cook for the packet time, usually 5–7 minutes, separating gently. Add a little hot water if the broth becomes too thick. For dried noodles, use the separate-boiling alternative in the ingredient list.

  5. Step 5

    Step 5: Return the cooked clams to the pot and heat for 1–2 minutes. For the fully cooked shelled-clam alternative, add them now and heat according to their packet, at least until hot throughout. Taste the cooked broth, add soup soy sauce gradually and add salt only if needed.

    Return the cooked clams to the pot and heat for 1–2 minutes. For the fully cooked shelled-clam alternative, add them now and heat according to their packet, at least until hot throughout. Taste the cooked broth, add soup soy sauce gradually and add salt only if needed.

  6. Step 6

    Step 6: Divide the flat noodles, vegetables, open clams and broth between two deep bowls. Top with sliced spring onion if using. Remove shells and check for shell fragments in children’s portions. Let a small spoonful cool before eating.

    Divide the flat noodles, vegetables, open clams and broth between two deep bowls. Top with sliced spring onion if using. Remove shells and check for shell fragments in children’s portions. Let a small spoonful cool before eating.

03 / Enjoy your meal

Finished dish

Finished dish: Clam and flat-noodle soup (bajirak kalguksu)
Clam and flat-noodle soup (bajirak kalguksu)
Helpful tips

The time assumes depurated, ready-to-cook clams and includes no extra purging. Buy from a reliable supplier, keep cold and follow its handling instructions. This dish contains shellfish and wheat; noodles and soy sauce may contain other allergens. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve the clear soup promptly so the noodles do not absorb all the broth. Remove shells before offering portions to children.

Serve it with