Kalguksu Noodles
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Kalguksu Noodles with Fresh Clams

Kalguksu is knife-cut wheat flour noodles served in rich broth with fresh clams. Taste so good in the winter!
Course: Medium
Servings: 2 people

Ingredients

Clam Broth

  • Clams - 600 grams
  • Water - 4 cups
  • Salt - 3 Tablespoon
  • Mirin - 1 Tablespoon or any cooking wine

Fresh Ingredients

  • Fresh kalguksu noodles - 2 cups
  • Carrot - 1/4 a whole
  • Zucchini - 1/4 a whole
  • Onion - 1/4 a whole
  • Spring onion - 1 stalk
  • Cheongyang chili peppers - 1 Jalapeno ok, use 1/4 of it, no seeds

Noodle Broth

  • Dried anchovies - 10
  • Dashima - 2 iPhone-sized pieces
  • Water - 4 cups
  • Minced garlic - 1 Tablespoon
  • Salt - 1/2 Tablepsoon

Instructions

Prep Clams

  • Pour 4 cups of cold water into a mixing bowl. (Don't use a glass bowl as light will shine through). Dissolve salt into water. Place clams in. Cover with black paper bag or a layer of aluminium foil.
  • Let clams sit in this dark bowl for 1 hour. In the meanwhile, move to next step.

More Prep

  • Make julienne cuts for the carrots and zucchini. Cut spring onion and chili pepper at a slant and make thin slices.
  • Drain the clams and give them a nice wash. Scrub off any impurities from the clam shells as well. Take out a large pot and place the cleaned clams inside.
  • Fill the pot with 4 cups of water and place on medium high heat. Then place in mirin. Bring up to a boil.
  • As soon as the clam shells open, turn off heat and drain water.
  • Drain the clams and make sure to save the residual water for the next step (broth).

Make Broth

  • Take out a large frying pan. Clean 10 anchovies (as instructed in video) and place in pot.
  • Turn on medium-high heat and roast the anchovies for 30 seconds (without any oil).
  • Then pour in 4 cups of water. Then add kombu pieces.
  • After 10 minutes, use a strainer and take out both the anchovies and kombu. Now you have your anchovy-kelp broth
  • Then add the residual clam water to the anchovy-kelp broth.

Add Ingredients

  • Add in zucchini, carrots and onions. Let it cook for a few minutes until they are soft.
  • Then soak your Kalguksu noodles in a bowl of cold water to get rid of the excess flour.
  • Place wet Kalguksu noodles into your broth. Let it cook for 5 minutes.
  • Then season broth by adding in minced garlic and salt.
  • Now place the cooked clams back into the broth
  • Finish by placing in the chili pepper and spring onions.

Notes

  • Slightly roast the anchovies in the pan before starting the noodle broth. This will almost completely eliminate the fishy smell in the broth.
  • I forgot to mention in the video. But typically, the fresh noodles have a layer of flour on them. It's best to remove that layer by quickly soaking them in a bowl of cold water.  Do this before adding into the broth.
  • More details in the video below