Kalguksu with Clams and Shrimp

Ingredients

• 10 whole littleneck clams, live
• 8 whole medium shrimp, peeled and deveined
• 4 cups water
• 1 piece anchovy stock cube or dasima (dried kelp)
• 1.5 cups all-purpose flour
• ½ cup water
• ¼ teaspoon kosher salt
• 1 tablespoon low-sodium soy sauce
• ½ teaspoon sesame oil
• 2 whole garlic cloves, minced
• ½ whole medium zucchini, halved lengthwise
• 1 whole green onion, sliced thin
• ¼ teaspoon red chile flakes (gochugaru)

Instructions

1. 1

   In a large mixing bowl, whisk together 1.5 cups all-purpose flour and 0.25 teaspoon kosher salt. Create a shallow well in the center of the flour mixture.

2. 2

   Slowly pour 0.5 cup water into the well while mixing with a fork, then bring the dough together with your hands. Knead for 2–3 minutes until the dough comes together into a soft, slightly sticky ball — it should feel like soft play dough. Cover with a damp kitchen towel and set aside while you prepare the broth.

3. 3

   Pour 4 cups water into a large pot and add 1 anchovy stock cube or a piece of dried dasima kelp. Bring to a boil over medium-high heat, then reduce to medium and simmer for 5 minutes to infuse flavor — the broth should smell deeply savory and umami-rich. Remove the kelp with tongs if using it.

4. 4

   Add the 10 live littleneck clams to the broth, cover, and cook for 4–5 minutes until they begin to open. They'll release their briny liquid and you should hear gentle pops as they release. Remove opened clams with a slotted spoon and set aside; discard any that don't open. Keep the broth at a gentle simmer.

5. 5

   Stir in 1 tablespoon low-sodium soy sauce, 0.5 teaspoon sesame oil, and the 2 minced garlic cloves. Taste and adjust seasoning — the broth should taste rich and garlicky. Add the 8 peeled shrimp and cook for 2 minutes until they turn bright pink and curl, then remove them to a plate.

6. 6

   Working with the dough, lightly dust your work surface with flour. Using a sharp knife or a bench scraper, cut thumb-sized pieces of dough and gently flatten each into a thin, irregular rectangle about 1/8 inch thick — these should look rustic and hand-cut, not uniform. You'll have about 15–20 pieces.

7. 7

   Bring the broth back to a rolling boil over medium-high heat. Carefully drop the flattened dough pieces into the hot broth one at a time, stirring gently with a wooden spoon as you add them. They'll sink at first, then float to the surface when cooked through, about 3–4 minutes. You want them tender but not mushy.

8. 8

   While the noodles cook, slice the 0.5 medium zucchini lengthwise into 2-inch-long matchsticks about 1/4 inch thick, cutting on a sharp bias. Once the noodles float, add the zucchini to the broth and cook for 1 minute until just tender-crisp — they should still have a slight bite. Return the cooked clams and shrimp to the pot to warm through.

9. 9

   Ladle the kalguksu into two deep bowls, distributing the noodles, broth, clams, shrimp, and zucchini evenly. Top each bowl with sliced green onion and a pinch of red chile flakes (0.125 teaspoon each) for a gentle heat. Serve immediately with the broth still hot and steaming.

Tools you’ll need

• large mixing bowl
• whisk
• fork
• damp kitchen towel
• large pot with lid
• slotted spoon
• wooden spoon
• sharp knife or bench scraper
• cutting board
• large ladle
• two deep serving bowls

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