Haemul Kalguksu (Seafood Knife-Cut Noodle Soup)

🛒 Ingredients

• Fresh Kalguksu Noodles 200 g · 300 kcal
• Clam Meat (Manila/Littleneck) 75 g · 56 kcal
• Shrimp (peeled, raw) 100 g · 85 kcal
• Squid (tubes or rings) 75 g · 68 kcal
• Dried Anchovies (for broth) 12 g · 24 kcal
• Dried Kelp (Dashima) 6 g · 0 kcal
• Zucchini 70 g · 12 kcal
• Potato 70 g · 54 kcal
• Onion 30 g · 12 kcal
• Garlic (minced) 7 g · 11 kcal
• Green Onions (chopped) 15 g · 5 kcal
• Soy Sauce 15 g · 8 kcal
• Sesame Oil 3 g · 27 kcal
• Black Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the anchovy-kelp broth: In a large pot, combine 6 cups of water with dried anchovies (guts removed) and dried kelp. Bring to a boil, then simmer for 15-20 minutes, skimming any foam; remove anchovies and kelp.
2. While the broth simmers, prepare the vegetables and seafood: Slice zucchini, potato, and onion thinly. Clean clams thoroughly, peel and devein shrimp, and slice squid into rings.
3. Return the broth to a boil and add the prepared noodles, zucchini, potato, onion, and minced garlic. Cook for 5-7 minutes, or until the noodles are almost tender.
4. Add the clams, shrimp, and squid to the pot. Continue to cook for another 3-5 minutes, until all seafood is cooked through and clams have opened.
5. Season the soup with soy sauce and black pepper to taste, adding salt as needed. Stir in sesame oil just before serving.
6. Garnish with fresh chopped green onions and serve hot.