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.