Refreshing Haemul Kalguksu (Seafood Noodle Soup)
A hearty noodle dish simmered refreshingly in anchovy broth with mixed seafood and vegetables.
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 is a hearty, one-bowl noodle dish simmered in anchovy broth with mixed seafood, Korean zucchini, and other vegetables. Adding seafood gives the broth a deep, rich flavor, while finely minced Cheongyang chili pepper garnish removes any fishiness and adds a kick of heat. If you prefer a clear broth, you can boil the noodles separately before adding them for a cleaner finish.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Knife-cut wheat noodles (kalguksu)2 servings, 250 g
- Mixed seafood2 cups
- Anchovy broth6 cups
- Large green onion (daepa)1/3 stalks
- Korean zucchini (aehobak)1/4
- Carrota little
- Cheongyang chili pepper (hot green chili)1
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Ground black peppera little
- You can substitute your favorite vegetables, such as mushrooms, onion, or potato.
Steps
I prepared 2 cups of mixed seafood. For the knife-cut wheat noodles (kalguksu), it is a generous 250 g for 2 servings.
The vegetables are Korean zucchini (aehobak), carrot, large green onion (daepa), and Cheongyang chili pepper (hot green chili). (You can substitute your favorite vegetables, such as mushrooms, onion, or potato.)
Julienne the Korean zucchini and carrot finely, thinly slice the large green onion, and finely mince the Cheongyang chili pepper to use as a garnish at the end.
Adding Cheongyang chili pepper cuts through the fishiness of the seafood.
Once the anchovy broth comes to a rolling boil, add the knife-cut wheat noodles and mixed seafood, then cook until done.
If your noodles are thick, add them first and drop in the seafood when they are halfway cooked.
If you dislike thick broth, boil the noodles in a separate pot and add them when you put in the vegetables.
Add the julienned zucchini, carrot, minced garlic, and soup soy sauce (guk-ganjang). Once the vegetables are fully cooked, taste the broth and adjust with salt if it tastes flat.
Finish by adding the large green onion and ground black pepper, bring it to a quick boil, and it is done.
I boiled this super simply with ingredients right from my freezer and fridge.
Drinking the rich broth with all that seafood makes you feel nice and warm inside.
Topping it at the end with minced Cheongyang chili pepper adds heat and makes it even tastier.
Ppunwife's tips
- Adding Cheongyang chili pepper cuts through the fishiness of the seafood.
- If your noodles are thick, add them first and drop in the seafood when they are halfway cooked.
- If you dislike thick broth, boil the noodles in a separate pot and add them when you put in the vegetables.
FAQ
How do I make the soup clean without getting thick?
If you want to avoid a thick, starchy broth, boil the knife-cut wheat noodles separately in another pot, then drain and add them when you add the vegetables to keep the broth much clearer.
Can I use vegetables other than Korean zucchini and carrot?
Yes, feel free to substitute with other vegetables you like, such as potato, mushrooms, or onion.
When should I add the seafood if the noodles are thick?
If the noodles are thick, add them to the broth first, let them simmer, and drop in the mixed seafood when the noodles are about half-cooked.
Can I use fresh Manila clams or other shellfish instead of mixed seafood? AI-generated
Yes, replacing the mixed seafood with purged Manila clams or other shellfish will also create a deliciously refreshing broth.
