How to make Korean Kalguksu Noodles (ft. fresh clams)

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is plant-based and lower in calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats and a milder flavor.

Dissolve 3 tablespoons of kosher salt in 4 cups of cold water and soak the clams for 1 hour.

Chop 1/4 carrot and 1/4 zucchini into thin slices.

Slice 1 spring onion at an angle and chop 1 Korean chongyang pepper into thin slices.

Pour out the clams and wash them again.

In a large pot, add 4 cups of water and the clams, then add 1 tablespoon of mirin and bring to a boil.

Once the clams open, strain the broth and keep it.

Roast 10 medium-sized anchovies in a pot for 30 seconds to minimize fishy smell, then add 4 cups of water and let it boil for 10 minutes.

Strain the anchovy broth and add the clam broth to it.

Add the chopped vegetables (zucchini, onions, carrots) to the broth and bring to a boil.

Prepare the Korean noodles by rinsing them in cold water to remove excess flour.

Add the noodles to the boiling broth and cook for 5 minutes.

Stir in 1 teaspoon of minced garlic and 1/2 tablespoon of salt, then add the clams and green peppers.

Turn off the heat and serve the noodles with broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens