Photograph of the finished Kalguksu

Korea · Mì cắt tay nấu nghêu

Kalguksu

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Clams Clams 11.3 oz
  • Photograph of Zucchini Zucchini 5.6 oz
  • Photograph of Potato Potato 5.6 oz
  • Photograph of Dried anchovies Dried anchovies 0.8 oz
  • Photograph of Garlic Garlic 0.6 oz
  • Photograph of Spring onion Spring onion 1.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Knead the flour with lightly salted water until it forms a pliable dough, wrap it tightly, and let it rest for 30 minutes.
  2. 2 Roll the dough very thinly, sprinkle with flour, then fold it over and hand-cut it into wide noodle strands.
  3. 3 Cook the dried anchovies in water for 10 minutes to make broth, strain out the solids, then add the cleaned clams.
  4. 4 Add the sliced potatoes and zucchini to the pot and cook for 5 minutes until tender.
  5. 5 Add the noodles to the boiling broth, stir gently, and cook for 5 minutes until the broth thickens slightly.
  6. 6 Season with soy sauce and minced garlic, sprinkle with chopped scallions, then scoop into a bowl and serve immediately.

With an appliance

  • Microwave 58 min

    Replace step 3: put the clams in the broth, cover loosely, microwave at 800W for 3 minutes, then remove any that don't open; this only saves about 2 minutes but preserves the clam broth and eliminates the need to shake the pot. The hand-cut noodles are still cooked in step 5.

Start cooking