How to Make Restaurant-style Manila Clam Noodle Soup (Bajirak Kalguksu) and Fresh Kimchi

1. 1

   1. Preparing Clams

2. 2

   Dissolve 5 spoons of salt in 2.5L of water [00:08].

3. 3

   Place the clams in a strainer within the brine and cover to block light for 2 hours to remove grit [00:15].

4. 4

   After 2 hours, rinse the clams thoroughly in clean water [00:35].

5. 5

   2. Cooking the Broth

6. 6

   Boil 2L of water and add anchovy Dashida, clam Dashida, fish sauce, salt, and minced garlic [00:20].

7. 7

   Add the cleaned clams, sliced potatoes, and carrots. Boil until the potatoes are cooked [00:39].

8. 8

   3. Finishing the Kalguksu

9. 9

   Rinse the kalguksu noodles in cold water several times to remove excess starch, ensuring the soup stays clear [00:44].

10. 10

    Add the rinsed noodles to the pot [00:52].

11. 11

    Add sliced zucchini, green onions, chili peppers, and black pepper. Boil until the noodles are fully cooked [00:53].

12. 12

    4. Making Fresh Kimchi (Geotjeori)

13. 13

    In a large bowl, combine bite-sized cabbage, scallions, red pepper flakes, fish sauce, sesame oil, and minced garlic [01:02].

14. 14

    Add starch syrup, sugar, sesame seeds, salt, and optionally 1 spoon of vinegar [01:12].

15. 15

    Mix everything well and sprinkle with more sesame seeds before serving [01:20].