Haemul Kalguksu (Seafood Noodle Soup)
A one-bowl dish of chewy handmade knife-cut noodles boiled in a refreshing, rich broth loaded with hard clams and 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 seafood kalguksu features a deep, refreshing broth made by adding hard clams and shrimp to anchovy broth. You can fully enjoy the chewy texture of freshly kneaded noodles, and the clam meat is scooped out early and returned at the very end so it stays tender.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Hard clams10
- Cocktail shrimp8
- Carrota little
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5–6 cups
Noodle dough ingredients (serves 2)
- Flour2 cups
- Hot water8 tbsp
- Salt1/2 tsp
- Cooking oil1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- You can also use Manila clams, small octopus, or squid, and for vegetables, zucchini, mushrooms, or onions work nicely too.
Steps
Prepare the ingredients
Here are 10 hard clams, 8 cocktail shrimp, carrot, large green onion, and Cheongyang chili pepper.
You can also use Manila clams, small octopus, or squid; I kept the vegetables simple, but zucchini, mushrooms, or onion are good options too.
I kneaded all-purpose flour to make the kalguksu noodles.
Related post on the blog (Korean)blog.naver.com/ppunwife/223558861928To make chewy handmade kalguksu dough, just follow the photos above.
Slice the vegetables
Finely julienne the carrot, and thinly slice the large green onion and chili pepper.
Cook the hard clams
Once the anchovy broth comes to a rolling boil, add the hard clams and cook until they open up, then scoop them all out and pick out the meat.
You will add the clam meat back in at the end just to warm it through.
Season the broth
To the broth in which the hard clams were boiled, add 1 tbsp soup soy sauce (guk-ganjang) and 1/2 tbsp minced garlic, then bring to a boil.
Cook the kalguksu noodles
Add the noodles and cook while stirring so they do not stick together.
Once the noodles cook and begin to float to the top, add all the shrimp, carrot, large green onion, and chili pepper.
When all the ingredients are cooked, taste and adjust with salt if it is bland...
Finish by adding the clam meat and a little ground black pepper at the very end.
Finish
Uneven, chewy noodles are the real charm of handmade kalguksu.
It takes a little effort, but invest just a bit of time and it rivals any kalguksu restaurant.
Take a sip of the refreshing, rich seafood-infused broth, and it feels like a hangover cure even if you have not had a drink.
Even during the holiday, my routine stays the same as any other day, so on this rainy day, I soothe the lingering regrets of the holiday with a warm bowl of noodles.
Ppunwife's tips
- Add the noodles and cook while stirring so they do not stick together.
- When all the ingredients are cooked, taste and adjust with salt if it is bland.
FAQ
Can I use other seafood instead of hard clams or cocktail shrimp?
You can easily use Manila clams, small octopus, or squid depending on your taste or what you have in the fridge.
Why do you scoop out the clams right after cooking them?
Scooping out the clams as soon as their shells open to remove the meat, and then returning them to the soup at the very end just to reheat, keeps their texture tender.
Are there other vegetables that are good to add besides the basics?
In addition to carrots and large green onions, adding zucchini, mushrooms, or onions pairs wonderfully.
What should I add to adjust the seasoning besides soup soy sauce?
After boiling the broth with soup soy sauce, taste it at the end and adjust any shortfall in seasoning with salt.
