Bajirak-kalguksu (Clam Knife-Cut Noodles)

How to make it

1. 1

   Prep

   • Purge the manila clams in salted water, then rinse them. / • Slice the potato thin and julienne the Korean zucchini and onion. / • Shake the excess flour off the kalguksu noodles.

2. 2

   Put the water and manila clams in a pot and bring to a boil.

3. 3

   When the clams open, set some of them aside.

4. 4

   Add the potato, onion, and garlic and simmer for 8 minutes.

5. 5

   Add the kalguksu noodles and Korean zucchini and simmer until the noodles are done.

6. 6

   Season with guk-ganjang and salt, then add the green onions.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the clams aren't purged enough, you'll bite into sand.
• If the flour isn't shaken off the noodles, the broth turns too thick.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.

Storage

The broth keeps 2 days refrigerated. Once the noodles go in, eat it right away.