Clam and Anchovy Broth Noodles — Kalguksu Anchovy Broth with Clams
Korean knife-cut wheat noodles in a clear anchovy-kelp broth with fresh clams, zucchini, and onion, finished with garlic, scallion, and a crack of black pepper at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scrub clams and purge in salted water 20 minutes, then drain. Halve zucchini and slice 3mm thick. Thinly slice onion. Remove heads and guts from anchovies. Finely grate garlic cloves. Thinly slice spring onions. Measure water, soy sauce, sesame oil, salt, and pepper.
Simmer
Combine 1500ml cold water, anchovies, and kelp in a heavy pot over medium heat. Simmer gently 8 minutes. Lift out kelp at 5 minutes, then strain broth through a fine sieve back into the pot.
Build
Return broth to a boil over high heat. Stir in grated garlic, soy sauce, salt, and black pepper. Add onion and zucchini, simmer 3 minutes over medium until just tender.
Simmer
Slide drained clams into broth, cover, and simmer 4 minutes over medium until shells open. Discard any unopened shells.
Simmer
Add kalguksu noodles and simmer 4 minutes over medium until just tender and broth thickens slightly from noodle starch.
Finish
Drizzle sesame oil over the surface and scatter spring onion across the top.
Plate
Ladle into deep bowls and serve immediately with extra freshly ground black pepper at the table.
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