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!
Servings: 2 people
- Clams - 600 grams
- Water - 4 cups
- Salt - 3 Tablespoon
- Mirin - 1 Tablespoon or any cooking wine
- 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
- Dried anchovies - 10
- Dashima - 2 iPhone-sized pieces
- Water - 4 cups
- Minced garlic - 1 Tablespoon
- Salt - 1/2 Tablepsoon
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.
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).
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 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.
- 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