Korean Seafood Knife-Cut Noodle Soup
Purge 300 g Manila clams for at least 30 minutes in 1 L water with 1 tbsp salt. Lift the kelp out of the stock before it reaches a full boil, add the clams and skim the foam as the shells open, then simmer the shrimp and squid for 1 to 2 minutes, since seafood toughens quickly in hot broth. Boil 200 g noodles for 5 to 7 minutes, stirring during the first minute so they do not clump, and add the zucchini and green onion for 1 more minute once the noodles look slightly translucent.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Manila clams opening in the pot release a briny liquor that does most of the seasoning work in this knife-cut noodle soup.
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Kelp pulled out before the water boils leaves a clean mineral base, and the wide wheat noodles shed a little starch as they cook, giving the broth a soft natural body. Shrimp and squid go in only briefly so they stay tender, and zucchini and scallion add a fresh, mildly sweet finish.
Ingredients
Instructions
- 1
Purge 300g Manila clams in 1 liter water mixed with 1 tablespoon salt for at least 30 minutes.
Thaw the shrimp, remove the vein, and prepare the squid so the seafood can cook quickly later.
- 2
Soak 10g dried kelp in 1.2 liters water for 20 minutes, then set the pot over medium heat.
When small bubbles gather around the edge, remove the kelp before a full boil to keep the stock clear.
- 3
Add the purged clams to the kelp stock and keep the heat at medium.
As the shells open, skim off foam from the surface so the broth stays clean and the briny clam liquor remains balanced.
- 4
Add 100g shrimp and 100g cleaned squid, then simmer only 1-2 minutes.
Once the shrimp and squid turn opaque, avoid extended boiling because seafood becomes tough quickly in the hot broth.
- 5
Separate 200g kalguksu noodles as you add them, then season with 2 tablespoons soup soy sauce and 1 tablespoon minced garlic.
Boil 5-7 minutes, stirring during the first minute so the wide noodles do not clump.
- 6
When the noodles look slightly translucent and chewy, add 80g half-moon zucchini and sliced green onion.
Simmer 1 more minute, adjust with salt, and serve immediately while the broth is hot and lightly thickened.
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