Seafood Knife Cut Noodle Soup (Haemul Kalguksu)
I tried making these noodles from scratch before, and although it wasn’t difficult, I’d rather save a little time if it’s not at the expense of flavor. And with extra anchovy stock always on hand…look how simple the recipe can be!
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
1 CARROT, CUT IN MATCHSTICKS
½ KOREAN ZUCCHINI, CUT IN MATCHSTICKS
½ YELLOW ONION, SLICED
½ CUP DRIED WOOD EAR MUSHROOMS (optional)
1 CUP FROZEN SEAFOOD MIX
1 CUP SHELLFISH OF CHOICE
2 BUNDLES OF PRE-MADE KNIFE CUT NOODLES*
8 CUPS ANCHOVY STOCK (recipe here)
—Sauce
4 TBSP SOY SAUCE
6 TSP KOREAN RED PEPPER FLAKES
1 JALAPEÑO, SLICED THINLY
4 TSP RICE VINEGAR
2 GREEN ONION, CHOPPED
2 TSP SESAME OIL
4 GARLIC CLOVES, MINCED
1/2 TSP SUGAR
1/2 TSP BLACK PEPPER
*I used fresh noodles instead of dried. They look like this, but I also provided a dry option below!
Instructions
Place shellfish in a bowl of cold water. If using mushrooms, place in another bowl of water to rehydrate. After 15 minutes, strain and clean shellfish and mushrooms. Chop mushrooms in large chunks.
Combine ingredients for the sauce.
Place 8 cups of broth in a pot and add carrots, mushrooms (if using), zucchini, onion and all seafood. Bring to a boil for a few minutes. Add noodles and boil until cooked.
Serve with sauce.
