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Name: Traditional Korean Kalguksu (Knife-Cut Noodle Soup)
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: South Korea
Ingredients: For the Noodles:; 3 cups all-purpose flour; 1 teaspoon salt; 1 large egg; 1/2 cup ice water (plus more if needed); 1 tablespoon vegetable oil (for coating); For the Seafood Broth:; 8 cups water; 1 lb fresh clams (such as littleneck or Manila); 8 oz raw shrimp (shell-on for better flavor); 4 dried shiitake mushrooms; 1 small piece (3 inches) kombu (dried kelp); 4 green onions (white parts only, halved lengthwise); 1/2 small onion, peeled and quartered; 4 cloves garlic, smashed; For the Soup Assembly:; 1/2 cup Korean anchovies (dried, small), heads and guts removed; 1/4 cup Korean soup soy sauce (guk-ganjang) or light soy sauce; 1 tablespoon minced garlic; 1 teaspoon salt (or to taste); 1/4 teaspoon ground white pepper; Vegetables and Garnish:; 1 medium zucchini, julienned; 1 medium carrot, julienned; 4 green onions, thinly sliced; 1 tablespoon toasted sesame oil; Optional: 1/2 cup Korean radish (mu), thinly sliced

Kalguksu

South Korea

Nationwide

Handmade knife-cut noodles

noodles

seafood

traditional

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