Keep Clam and Eat Bajirak Kalguksu!

Combine all the sauce ingredients to make the sauce. Set it aside.

Thoroughly rinse the clams and soak them in clean water. Add salt and let them sit for 2 hours. Afterward, rinse the clams again in fresh water.

Roast dried anchovies in a pot over medium heat until golden brown. Then, add water, Korean leek (daepa), Korean radish slices, onion slices, dried kelp, and black peppercorns. Boil the mixture for 30 minutes over medium heat.

Remove the vegetables and any residue from the broth completely. Then add the clams and allow them to boil for 3 minutes. Add strips of potato and courgette next. Finally, stir in knife-cut noodles and season the broth with anchovy fish sauce. Continue to boil until the noodles are fully cooked.

Serve the Kalguksu (Korean knife-cut noodle soup) in a bowl, stir in a tablespoon of the prepared sauce and enjoy!