Haemul Kalguksu: Korean Noodles with Seafood

Votes: 1

How to Make Haemul Kalguksu: Korean Seafood Noodles

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 679, total fat 13 G., saturated fats 3 G., proteins 81 G., carbohydrates 61 G., fiber 7 G., cholesterol 636 mg, sodium 2618 mg, sugar 6 G.

Kalkusku is a traditional Korean noodle dish served in broth with various additional ingredients. Its name translates as "knife-cut noodles," so it's important to use homemade noodles. In this recipe, kalkusku is simmered in a rich dried seafood broth with fresh shrimp, clams, mussels, zucchini, and eggs. Served with a homemade Asian sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Noodles

1.5 cups premium flour + extra for dusting
1.5 tsp. dark sesame oil
1 large egg

Sauce

1/4 cup soy sauce
1 tbsp fish sauce
1 tbsp gochukaru (Korean red chili pepper flakes)
1 tbsp sesame seeds
1.5 tsp. dark sesame oil
0.5 tsp finely chopped ginger
3 cloves garlic, minced (about 1 tablespoon)
1 green onion, thinly sliced

Bouillon

0.5 cups dried anchovies
1/4 cup dried shrimp
5 cloves of garlic
5 dried shiitake mushrooms (about 60 g)
2 pieces of kombu, 5 cm each.
1 piece daikon (5 cm.)
Half a large yellow onion

Seafood and toppings

0.9 - 1.3 kg of seafood, such as clams, cockles, mussels, and shrimp with heads
3 cups zucchini, thinly sliced (1 medium zucchini)
2 large eggs, lightly beaten
Thinly sliced green onions, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: egg noodles, shrimps, mollusks, mussels, Anchovies, zucchini, daikon radish, fish sauce, kombu seaweed, shiitake mushrooms, green onions, sesame

Cooking the dish according to the recipe:

Noodles:

In a large bowl, combine flour, sesame oil, egg, 1 teaspoon salt, and 1/3 cup warm water. Knead the dough for about 10 minutes, until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Sauce:

In a small bowl, combine the soy sauce, fish sauce, gochukara, sesame seeds, sesame oil, ginger, garlic, and green onions. Whisk well, cover with plastic wrap, and set aside for at least 1 hour.

Roll the dough into a layer 0.1-0.3 cm thick. Roll the dough into a log, then use a sharp knife to cut it into 0.3 cm wide noodles. Place the noodles on a parchment-lined baking sheet sprinkled with flour to prevent sticking; set aside.
Bouillon:

Place the dried anchovies, dried shrimp, garlic, mushrooms, kombu, daikon, and onion in a medium saucepan and cover with 3 quarts of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-30 minutes. Strain into another medium saucepan and discard any remaining liquid.
Seafood and toppings:

Bring the broth to a boil and add the seafood. Cover and simmer until the clams open and the shrimp are cooked through, about 5 minutes. Transfer the cooked seafood to a medium bowl and set aside.
Add the sliced noodles and zucchini to the broth and simmer until the noodles are tender, a few minutes. Add the eggs and 2 teaspoons of salt. Remove from heat and ladle the soup into 4 bowls. Arrange the seafood evenly on top, drizzle with half the sauce, and sprinkle with chopped green onions and a little black pepper. Serve immediately, with the remaining sauce on the side.