Refreshing Seafood Kalguksu (Noodle Soup) Recipe
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Utilizing leftover shrimp and frozen clams, this recipe creates a deeply flavorful and refreshing Seafood Kalguksu. The clear, invigorating broth is the perfect partner for a bite of kimchi! Enjoy a hearty and satisfying meal with this abundant noodle soup that pairs wonderfully with both fresh kimchi and well-fermented varieties.
Garnishes- 1/4 zucchini, thinly julienned
- 1 egg, pinch of salt (for egg garnish)
- 1/3 carrot, thinly julienned
- Pinch of salt (for stir-frying vegetables, each)
Seafood Kalguksu Ingredients- 250g fresh clams (e.g., littleneck, Manila)
- 4 large shrimp, peeled and deveined
- 50g scallop meat
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 dried seafood and anchovy broth cubes (or homemade broth)
- 1 Tbsp fish sauce (anchovy extract)
- 1.3 liters water
- Pinch of black pepper
- 2 servings fresh kalguksu noodles
- Salt to taste
- Prepared garnishes
- 250g fresh clams (e.g., littleneck, Manila)
- 4 large shrimp, peeled and deveined
- 50g scallop meat
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 3 dried seafood and anchovy broth cubes (or homemade broth)
- 1 Tbsp fish sauce (anchovy extract)
- 1.3 liters water
- Pinch of black pepper
- 2 servings fresh kalguksu noodles
- Salt to taste
- Prepared garnishes
Cooking Instructions
Step 1
Begin by preparing the colorful garnishes that will elevate your kalguksu. For the egg garnish, whisk the egg with a pinch of salt and pan-fry it thinly in a lightly oiled pan until golden brown. Once cooled slightly, julienne the egg garnish finely.
Step 2
Next, thinly julienne the zucchini. Heat a little oil in a pan, add the julienned zucchini, and season with a pinch of salt. Stir-fry briefly until the zucchini is slightly softened but still retains a bit of crispness. Be careful not to overcook it.
Step 3
Similarly, julienne the carrot thinly. Heat a little oil in a pan, add the julienned carrot, and season with a pinch of salt. Stir-fry briefly, just like the zucchini, ensuring it remains slightly crisp.
Step 4
Your three colorful garnishes are now ready: the julienned egg omelet, stir-fried zucchini, and stir-fried carrot! (Tip: These garnishes are portioned for 2 servings. Any leftover vegetables can be used in other dishes like bibimbap or fried rice.)
Step 5
Now, let’s prepare the star of the dish: the seafood. For the clams, add a tablespoon of coarse salt to them in a bowl and let them purge in a dark place for at least 30 minutes. This step is crucial for removing any grit and ensuring a clean-tasting broth.
Step 6
To enhance the clam purging process, cover the bowl with foil to keep it dark, as clams are sensitive to light. This helps them expel sand and impurities more effectively.
Step 7
While the clams are purging, prepare the flavorful broth. In a pot, combine 1.3 liters of water, 3 dried seafood and anchovy broth cubes, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, and 1 tablespoon of fish sauce. Bring this mixture to a boil.
Step 8
Once the clams have finished purging, rinse them thoroughly under running water, scrubbing the shells gently about 5-6 times until the water runs clear. Drain them. Prepare the shrimp and scallop meat by rinsing and draining.
Step 9
When the broth is at a rolling boil, carefully add the purged clams, shrimp, and scallop meat to the pot. Cook until the seafood is just done – the shrimp should turn pink and opaque, and the clams should open. Avoid overcooking, as it can make the seafood tough.
Step 10
As the seafood cooks, foam and scum will rise to the surface. Skim this off diligently with a spoon or ladle to ensure a clear and pristine broth. This step significantly contributes to the clean, refreshing taste of the soup.
Step 11
With the broth ready, it’s time to cook the noodles. Lightly shake off any excess flour from the kalguksu noodles. Add them to a separate pot of vigorously boiling salted water. Stir the noodles occasionally to prevent them from sticking together.
Step 12
Once the noodles are cooked to your desired al dente texture, immediately drain them and rinse under cold running water. This step washes away excess starch, preventing the broth from becoming cloudy and gummy. If you add unrinsed noodles directly to the seafood broth, it will thicken with starch, resulting in a less refined soup. (Tip: Rinsing the noodles is key to achieving a clear, refreshing Seafood Kalguksu, as recommended in many recipe guides.)
Step 13
All components are now ready! Ladle the cooked noodles into serving bowls. Then, pour the hot, flavorful seafood broth over the noodles, ensuring a generous amount of the delicious seafood is included. Finally, artfully arrange the prepared garnishes on top. You’ve now created a visually stunning and incredibly satisfying Seafood Kalguksu! Despite the noodle portion seeming modest, the abundance of seafood makes this a truly filling and delightful meal.
