Seafood Kalguksu
Korean hand-pulled noodles in a rich anchovy and clam broth, topped with tender shrimp and squid. A warming, umami-forward soup that comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 cup dried anchovies, heads removed
- 1 piece (4x4 inch) kombu (dried kelp)
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, sliced into rings
- 1 cup all-purpose flour
- 1 large egg
- 2 stalks green onion, sliced into 2-inch pieces
- ½ tsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
Instructions
- 1
Bring 6 cups water to a boil in a large pot. Add dried anchovies and kombu; boil 8 minutes.
- 2
Strain through a fine sieve into a clean bowl, discarding solids. Return broth to pot.
- 3
Mix flour, egg, and 0.25 cup water in a bowl until a shaggy dough forms, ~2 minutes.
- 4
Knead dough on a floured surface until smooth and slightly elastic, ~5 minutes.
- 5
Divide dough into 2 pieces. Stretch one piece flat on a floured surface to a thin sheet.
- 6
Fold dough in half, then half again. Using a sharp knife, cut into thin noodle-like strips.
- 7
Repeat with remaining dough piece. Set noodles aside on a floured plate.
- 8
Bring broth back to a boil. Add shrimp and squid; cook until shrimp turns pink, ~3 minutes.
- 9
Gently drop noodle strips into broth one at a time, stirring occasionally, ~4 minutes.
- 10
Stir in soy sauce and gochugaru. Ladle into bowls and top with green onion. Serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- fine mesh sieve
- mixing bowl
- cutting board
- chef's knife
- spoon
- soup ladle
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