Haemul Kalguksu Recipe

Level: Intermediate
Yield: 4 servings
Nutritional Information Per Serving: Serving Size 1 of 4 servings Calories 695 Total Fat 13 g Saturated Fat 3 g Carbohydrates 66 g Dietary Fiber 9 g Sugar 8 g Protein 81 g Cholesterol 616 mg Sodium 2561 mg
Total Time: 2 hr 15 min (including resting time)
Active Time: 50 min

Kalguksu is a soothing noodle soup made from freshly hand-cut noodles in a rich, flavorful broth. The term kalguksu means "knife noodles," as the noodles are carefully sliced into long ribbons with a sharp knife. While kalguksu can be prepared with various broths and ingredients, haemul kalguksu highlights an assortment of seafood this recipe features clams, cockles, mussels, and shrimp.

Noodles:

1 1/2 cups all-purpose flour, plus extra for dusting
1 1/2 teaspoons toasted sesame oil
1 large egg
Kosher salt

Sauce:

1/4 cup soy sauce
1 tablespoon fish sauce
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon sesame seeds
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon finely minced ginger
3 cloves garlic, minced (approximately 1 tablespoon)
1 scallion, thinly sliced

Broth:

1/2 cup dried anchovies
1/4 cup dried shrimp
5 cloves garlic
5 dried shiitake mushrooms (around 2 ounces)
Two 2-inch kombu pieces
One 2-inch piece daikon radish
1/2 large yellow onion

Seafood and Toppings:

2 to 3 pounds seafood mix such as clams, cockles, mussels, and shrimp with heads on
3 cups julienned zucchini (from 1 medium zucchini)
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
Thinly sliced scallions, for garnish

Instructions:

Noodles: In a large bowl, combine flour, sesame oil, egg, 1 teaspoon salt, and 1/3 cup warm water. Knead until a dough forms, about 10 minutes. Cover with plastic wrap and chill for at least 1 hour, or up to overnight.
Sauce: Mix soy sauce, fish sauce, gochugaru, sesame seeds, sesame oil, ginger, garlic, and scallions in a small bowl. Whisk, cover, and let sit for at least an hour.
Preparing noodles: Roll out the dough with a rolling pin to 1/8 to 1/16 inch thick. Roll the dough into a cylinder and slice into 1/8-inch wide noodles. Spread the noodles on a parchment-lined baking tray dusted with flour, separating them with your fingers to prevent sticking. Set aside.
Broth: In a medium saucepan, combine dried anchovies, dried shrimp, garlic, mushrooms, kombu, daikon, onion, and 3 quarts of water. Bring to a boil over medium-high heat, then reduce heat and simmer 2030 minutes. Strain the broth into another pot and discard solids.
Seafood and toppings: Bring the strained broth to a boil and add the seafood. Cover and cook until shellfish open and shrimp are just done, about 5 minutes. Transfer seafood to a bowl and keep aside.
Add the noodles and julienned zucchini to the boiling broth. Cook until noodles are tender, a few minutes. Stir in the beaten eggs and 2 teaspoons salt, then remove the pot from heat.
Divide soup among 4 bowls and top each with reserved seafood. Drizzle half the sauce over each serving, garnish with scallions and black pepper, and serve immediately with the remaining sauce on the side.