Korean Seafood Knife-Cut Noodle Soup
Haemul kalguksu simmers knife-cut wheat noodles in a broth built from clams, shrimp, and squid. Dried kelp forms the stock's foundation, and as Manila clams open they release a briny liquor that deepens the base considerably. Zucchini adds mild sweetness, green onion brings fragrance, and soup soy sauce with minced garlic rounds out the seasoning into a clean yet umami-rich broth. The wide, flat kalguksu noodles have a distinctive chewy bite and absorb the seafood broth with each slurp.
Adjust Servings
Instructions
- 1
Soak dried kelp in 1.2L water for 20 minutes, then heat. Remove kelp just as it boils to make the stock.
- 2
Soak clams in salted water for 30 minutes to purge, and devein the shrimp.
- 3
Add clams to the kelp stock and boil until they open, then add shrimp and squid.
- 4
Add noodles and season with soup soy sauce, garlic, and salt. Boil 5~7 minutes.
- 5
Add zucchini and green onion, cook 1 more minute, then serve.
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