Kalguksu (Korean Knife Cut Noodle Soup)

Ingredients

• 4 1/2 cups Dried kelp and dried anchovy stock (or water (*see note above))
• 1 tsp soy sauce (, (I used regular kikkoman soy sauce))
• 1/2 tsp minced garlic
• 1/2 tsp fine sea salt ((or more to taste))
• 300 g knife-cut noodles
• Some water (to boil the noodles)
• 100 g zucchini ((3.5 ounces), julienned)
• 50 g carrot ((1.7 ounces), julienned)
• 40 g shiitake mushrooms ((1.4 ounces), thinly sliced)
• 130 g fresh / frozen littleneck clam ((4.5 ounces), (weight includes the shells), cleaned / defrosted if frozen)
• 100 g prawn ((3.5 ounces), head and tail removed, deveined)
• 10 g green onion ((0.3 ounces), chopped)

Steps

1. 1

   Bring the anchovy and kelp stock to a boil over medium heat. Add the soy sauce, minced garlic, and salt to season the broth. Once the stock reaches a rolling boil, add the zucchini, carrots, and shiitake mushrooms. Cook for about 2 minutes, or until just slightly softened. Then add the clams and prawns, and continue boiling for another 2 minutes, or until they’re just cooked through. Avoid overcooking, as the seafood can become tough and gummy.

2. 2

   (Ideally at the same time as Step 1) In a separate pot, boil the noodles in rapidly boiling water for 2 to 3 minutes, or until cooked. Drain and rinse under cold running water, then set aside.

3. 3

   Add the noodles to the soup pot (from Step 1) and boil for about 1 minute to warm them through. Give them a gentle stir. Add the green onion, then turn off the heat. Serve hot.