Korean Shrimp Tomato Knife-Cut Noodles

Name: Korean Shrimp Tomato Knife-Cut Noodles
Prep time: 14 min
Cook time: 20 min
Total time: 34 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Fresh kalguksu noodles 250 g; Medium shrimp 180 g; Tomatoes 250 g; Onion 90 g; Garlic 2 clove; Olive oil 1 tbsp; Water 800 ml; Salt 0.75 tsp; Black pepper 0.25 tsp; Parmesan cheese 15 g

Quick answer

Total time: 34 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

With a base of tomato, garlic, onion and olive oil and a finish of grated Parmesan, this lands somewhere between a light tomato pasta and Korean knife-cut noodle soup.

There is no anchovy stock or soy sauce, which leaves the tart tomato flavor in charge. That also means the tomatoes have to be crushed and cooked down until thick before any water is added, or the broth tastes flat. The garlic stays pale, cooked gently only until the onion turns translucent. Added once the noodles are nearly done and seasoned with just a pinch of salt, the shrimp stay tender and the broth does not turn salty.

Ingredients

servings

IngredientAmount

Fresh kalguksu noodles

Garlic2 clove

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Instructions

6 steps

1

Score 250 g tomatoes with a shallow X, blanch for about 20 seconds, peel, and dice.

Devein 180 g medium shrimp, then season them with only a small pinch of salt so the final broth is not too salty.
2

Heat 1 tablespoon olive oil in a pot over medium-low heat.

Add 2 minced garlic cloves and 90 g onion, then cook for about 3 minutes until the onion turns translucent, keeping the heat gentle so the garlic does not brown.
3

Add the diced tomatoes and raise the heat to medium.

Cook for about 4 minutes, stirring and lightly crushing them, until the juices reduce and the mixture looks thicker, which keeps the broth from tasting thin or flat.
4

Pour in 800 ml water and scrape the bottom of the pot to release the tomato base.

When it comes to a boil, add part of the salt and black pepper, then adjust to a steady gentle boil.
5

Shake excess flour from 250 g fresh kalguksu noodles, then add them to the boiling broth.

Cook over medium heat for about 5 minutes, loosening the strands once or twice so they do not clump.
6

Add the shrimp and simmer for about 2 minutes.

Check the thickest shrimp for firm, pearly, opaque flesh throughout, and continue if needed. Adjust with the remaining salt and pepper, divide between two bowls, and split the total 15 g Parmesan over them.