Clear and Spicy Seafood Broth Kalguksu
A Delicious Kalguksu Recipe with a Clean and Spicy Seafood Broth Made from Dried Seafood
Don’t worry if you don’t have fresh seafood on hand! This Kalguksu features a clear and deeply savory broth made with readily available dried seafood like anchovies and shrimp. Packed with vegetables, it offers a refreshing and clean soup taste, enhanced with chili peppers for a delightful kick that stimulates the appetite. It’s a simple yet satisfying meal perfect for any occasion.
Kalguksu Ingredients- 300g Kalguksu noodles
- 1/2 onion
- 1/3 zucchini
- 1/4 carrot
- 1 stalk green onion
Clear Seafood Broth & Seasoning Ingredients- 1 handful dried seafood (e.g., dried shrimp, dried anchovies)
- 2-3 pieces dried kelp (approx. 5x5cm each)
- 2 Korean green chilies (minced or thinly sliced)
- 1 Tbsp minced green onion
- 1/3 Tbsp minced garlic
- 2 Tbsp tuna extract or soup soy sauce
- 1 Tbsp soup soy sauce
- Pinch of red pepper flakes (adjust to taste)
- Pinch of black pepper
- Pinch of sesame seeds (for garnish)
- 1 handful dried seafood (e.g., dried shrimp, dried anchovies)
- 2-3 pieces dried kelp (approx. 5x5cm each)
- 2 Korean green chilies (minced or thinly sliced)
- 1 Tbsp minced green onion
- 1/3 Tbsp minced garlic
- 2 Tbsp tuna extract or soup soy sauce
- 1 Tbsp soup soy sauce
- Pinch of red pepper flakes (adjust to taste)
- Pinch of black pepper
- Pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
To create a clear and deeply flavored seafood broth, combine 7-8 cups of water with the dried seafood and kelp in a pot. Simmer over medium-low heat for 15-20 minutes. Remove the kelp about 5 minutes after it starts to boil to prevent any bitterness.
Step 2
Prepare 300g of fresh Kalguksu noodles. If using fresh noodles, have them ready to be added directly to the boiling broth to maintain their chewy texture.
Step 3
Once the broth has extracted its full flavor, strain out the kelp and dried seafood using a sieve. Keep the clear broth, and carefully add the prepared Kalguksu noodles to the vigorously boiling broth.
Step 4
While the noodles are cooking, wash the zucchini, carrot, and onion thoroughly under running water. Thinly slice them into strips. Cutting them into visually appealing shapes will make the dish more appetizing.
Step 5
As the Kalguksu noodles float to the surface and the broth comes to a rolling boil, add the thinly sliced zucchini, carrot, and onion to the pot. Cook just until the vegetables are tender-crisp; overcooking will make them mushy.
Step 6
While the noodles are cooking, prepare the delicious seasoning sauce. In a small bowl, combine the minced green onion, minced garlic, minced Korean green chilies, red pepper flakes, soup soy sauce, tuna extract (or more soup soy sauce), and sesame seeds. Mix everything thoroughly. Feel free to adjust the amount of soy sauce or chili flakes according to your preference.
Step 7
When the Kalguksu is almost done, add the thinly sliced green onion (cut diagonally) to the pot and let it simmer for another moment. This will infuse the broth with the sweetness and aroma of the green onion, deepening its flavor.
Step 8
Serve the finished Kalguksu immediately in individual bowls. Top with a generous spoonful of the prepared seasoning sauce and a pinch of black pepper, if desired. You can also add more sesame seeds for garnish. Enjoy your delicious meal!
