Today,
I will show you how to make a delicious Korean noodle dish called
“kalguksu” in Korean. There are different version of kalguksu depending
on the main ingredients such has chicken, seafood, red beans, clams,
mushrooms, kimchi, zucchini, potatoes, etc. I will make it with clams
today. The great flavor of homemade broth with the chewy noodles tastes
very good with the clams. Try it someday.
Main Ingredients
- ½ lb Noodles for Kalguksu
- ½ Cup Zucchini
- ½ Cup Onion
- ¼ Cup Carrot
- ¼ Cup Green Onion
- ½ Tbsp Garlic, Minced
- ¾ tsp Salt
Broth Ingredients
Directions
Obtain
about 1 lb of clams. Wash them good and soak them in salt water while
you are preparing the other ingredients. When the clams open, any dirt
inside with wash away in the water.
Pour
5 cups of water into a pot and then add 1 dried anchovy pack and 4
pieces of kelp into the pot. Cook it, covered, on medium-high.
Once the broth starts to boil, cook for 5 minutes and then discard the kelp.
Continuously cook the broth for 5 more minutes, and then discard the anchovy pack. Keep the pot covered.
Add the drained clams to the broth and cook covered for about 8 minutes on medium.
Add
about ½ lb of noodles for kalguksu into boiling water. Cook for about
4-5 minutes, or until the noodles are almost cooked on medium-high.
Follow the instruction for the noodle package you have. I used frozen
noodles for this recipe, however you can use fresh or dried ones too.
Meanwhile,
chop the vegetable ingredients. Cut ½ cup worth of a zucchini, ½ cup
worth of an onion, and ¼ cup worth of a carrot into pieces 1-inch in
length and ¼-inch in thickness. Cut ¼ cup worth of green onions in to
½-inch pieces.
4-5
minutes later, turn off the heat for the noodles. Then rinse the
noodles several times in cold water, and drain. This helps to remove the
extra starch from the noodles and helps make the broth stay clear
later. If you like thick starchy soup, you don’t have to boil the
noodles separately.
8
minutes later, remove the clams from the broth. You will get about 3½
cups of a yellowish to greenish broth. Keep the cooked calms for later.
Bring the broth to a boil, and then add the zucchini, carrot, and onion to the broth.
Season the broth with ½ Tbsp of minced garlic and ¾ tsp of salt. Depending on your tastes, you can adjust the amount of salt.
Add the cooked noodles into the broth. When it starts to boil again, cook for 1 minute on medium-high.
Add
the cooked clams and the green onions into the pot. Cook for another
minute and then turn off the heat. Since the clams are already cooked,
you do not have to cook for very long in this step.
Now you have a very delicious clam noodle soup.
Depending on your tastes, you can add little bit of black pepper and sesame oil before serving.
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