Mussel Noodles (Honghap Kalguksu) with a Refreshingly Deep Broth
Seafood Delight: Flavorful Mussel Noodles (Honghap Kalguksu) with an Unforgettable Broth
Perfect for a chilly day, this hearty noodle soup features fresh mussels and chewy noodles in a wonderfully savory broth. This Honghap Kalguksu recipe is a comforting and delicious meal that will warm you from the inside out.
Main Ingredients- 1kg fresh mussels
- 3 servings kalguksu noodles (approx. 300g)
- 1500ml water (6 cups)
- 1/2 onion
- 1/2 zucchini
- 1/4 carrot
- 4 cloves garlic
- 2 Korean green chili peppers
- 1/4 stalk green onion
Seasonings & Others- 1 Tbsp soy sauce for soup (gukganjang)
- 1-2 Tbsp tuna extract (fish sauce)
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp salt (or to taste)
- Pinch of black pepper
- 1 Tbsp soy sauce for soup (gukganjang)
- 1-2 Tbsp tuna extract (fish sauce)
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp salt (or to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the fresh mussels.
Step 2
Thoroughly clean the mussels. Remove the beard-like threads from the sides by pulling them off. Scrub the shells with a brush under running water until they are completely clean. Rinse them and drain any excess water. This step is crucial for a clear and delicious broth.
Step 3
Wash and prepare the zucchini, carrot, and onion. Thinly slice them into julienne strips. This will ensure they cook evenly and add beautiful color to the soup.
Step 4
Thinly slice the garlic cloves. Finely chop the Korean green chili peppers for a touch of heat. Adjust the amount of chili peppers to your preference.
Step 5
In a large pot, add all the prepared mussels and pour in 1500ml of water. Bring to a boil over medium heat. Once boiling, cook for about 5 minutes. Skim off any foam that rises to the surface; this will keep the broth clear and enhance its clean, refreshing taste. As the mussels begin to open, add the sliced garlic, chopped green chilies, and 1 Tbsp of cooking wine. Continue to simmer for another 10-15 minutes to allow the mussel flavor to infuse the broth.
Step 6
Once the mussels are fully cooked and the broth is flavorful, add the julienned zucchini, onion, and carrot. Cook for about 3 more minutes until the vegetables are slightly tender. Stir in 1 Tbsp of soy sauce for soup and 1-2 Tbsp of tuna extract to season. Taste the broth and add salt if needed to achieve your desired saltiness. Reduce the heat to low and simmer for another 3-5 minutes, allowing the flavors to meld together.
Step 7
Gently shake off any excess flour from the kalguksu noodles. Cook them in boiling water for 4-5 minutes, stirring occasionally to prevent sticking. Once cooked, immediately transfer the noodles to a serving bowl without rinsing them in cold water.
Step 8
Ladle the hot, flavorful mussel broth generously over the noodles in the serving bowl. Add the cooked mussels and vegetables for a hearty portion.
Step 9
Garnish with thinly sliced green onions and a sprinkle of black pepper. Your delicious Honghap Kalguksu is now ready to be enjoyed! Serve hot and savor the delightful flavors.
