Since I’ve been torturing you with picture of food, I decided to provide a recipe for you to make kal gooksu for yourself.

The clam kal gooksu you get at most restaurants isn’t spicy, but I decided to provide a hot version, since it has a more complex flavor. Be sure to wash the clams really well to avoid a gritty meal.

Bajilak Kal Gooksu

6 cups water
2 tablespoons Korean chile paste (gochujang)
1 tablespoon Korean sesame oil (chang-gileum)
2 cloves garlic, minced
About 3 dozen tiny clams
4 servings kal gooksu noodles
I Korean zucchini (hobak), shredded
2 green onions, cut diagonally
1 teaspoon white pepper
Salt, to taste
Toasted sesame seeds

In a large pot, bring water to boil. While the water is boiling, combine the chile paste, garlic and sesame oil in a small bowl.

Add the clams and chile seasoning to the water and bring to a boil again. Reduce heat and let simmer for about 10 minutes, until the clams are cooked (they’ll open up when they’re ready). Add the noodles and bring to a boil again. Add the zucchini and green onions and let cook another couple of minutes. Turn off the heat and add white pepper. Salt to taste.

Divide equally among 4 large bowls or provide in a large bowl with a ladle and small for everyone to serve themselves. Sprinkle with toasted sesame seeds and serve immediately.

Makes a hearty lunch or light dinner for 4.