Refreshing Kalguksu (Knife Cut Noodle Soup) in Savory Anchovy Broth
A clean noodle soup made with manila clam meat in a deep broth brewed from toasted dried anchovies and dried shrimp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing kalguksu is made by simmering manila clam meat in a deep broth brewed from toasted dried anchovies and dried shrimp. Parboiling the noodles briefly in plain water shakes off the excess flour, keeping the soup clear and clean. It makes for a wonderfully hearty meal.
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
- Manila clam meat
- Garlic
- Large green onion (daepa)
- Chili pepper
- Seaweed flakes
- Pour water into a container and steep the dried kelp for one hour first.
- Dust generously with flour so they do not clump together.
Steps
Toast enough dried anchovies and dried shrimp for a single batch in a dry pan without oil until crisp. This removes any off-flavors that might end up in the broth.
Toasting dried seafood that has been in the fridge for a long time like this usually gets rid of the odors.
Add the toasted anchovies and shrimp, onion, Korean radish, large green onion, and garlic to water and bring to a boil. I omitted the garlic because I prefer to add it at the very end when making the soup rather than while brewing the broth.
Pour water into a pot and steep the dried kelp for one hour first. Then add the ingredients above and bring to a boil over high heat first.
When it boils, scoop out the kelp, simmer over low heat for about 15-20 minutes, and let it cool.
For long-term storage, portion the neatly strained broth into plastic bags and store them in the freezer.
For broth you plan to use within a week, simply store it in a bottle in the refrigerator.
Now let us make kalguksu with the broth above. I rolled out the kneaded flour dough not too thin and sliced it into noodles.
I cut these yesterday, but they are still nice and chewy. That is because I dusted them generously with flour so they would not clump together.
Since the kalguksu noodles have a lot of flour on them, boil them once in plain boiling water.
Drain them in a strainer, then add them to the boiling broth and boil again.
Add the manila clam meat and simmer, then at the end add the garlic, large green onion, and chili pepper. Season to taste with salt and bring it to a boil once more.
Since the noodles were already boiled once, do not leave them in for too long.
Ladle into bowls, sprinkle with seaweed flakes, and add gochugaru to taste before eating.
Ppunwife's tips
- Toasting enough dried anchovies and dried shrimp for a single batch in a dry pan without oil removes any off-flavors that might end up in the broth.
- Since the noodles were already boiled once, do not leave them in for too long.
FAQ
Why do you toast the dried anchovies and dried shrimp without oil?
It removes unwanted off-flavors that could seep into the broth and gets rid of any stale refrigerator odors.
Why parboil the kalguksu noodles separately instead of cooking them directly in the broth?
They are boiled in plain water first to shake off excess dusting flour, preventing the broth from becoming overly thick and cloudy.
How should the finished anchovy broth be stored?
Store the amount you will use within a week in the refrigerator, and for longer storage, divide it into 1-serving portions and store them in the freezer.
