Korean · Dinner
Clam and Zucchini Noodle Soup
Kalguksu with Zucchini and Clams
Korean knife-cut wheat noodles in a clear anchovy-clam broth with zucchini ribbons, garlic, and scallion, finished with toasted seaweed and a crack of black pepper at the table.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
28gProtein
8gFat
45gCarbs
4gSugar
2gFiber
780mgSodium
32mgChol
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Instructions
1
Prep
Scrub clams and soak in salted water 20 minutes, then drain. Halve zucchini and slice 3mm thick. Finely grate 10 garlic cloves. Thinly slice 4 scallions. Remove heads and guts from 20g dried anchovies. Cut 2 sheets roasted seaweed into thin strips.
2
Simmer
Combine 1500ml cold water, prepared anchovies, and dried kelp in a large heavy pot over medium heat. Simmer 8 minutes. Lift out kelp at 5 minutes to prevent bitterness. Strain broth through a fine sieve back into the pot.
3
Build
Return broth to a boil over high heat. Stir in grated garlic, 20ml soy sauce, 1 tsp salt, and 1 tsp black pepper. Add zucchini slices, simmer 2 minutes over medium until just tender and bright green.
4
Simmer 1
Slide clams into broth, cover, and simmer 4 minutes over medium until shells open. Discard any unopened clams.
5
Simmer 2
Add 300g kalguksu noodles, simmer 4 minutes over medium until tender and broth thickens slightly from noodle starch. Drizzle 10ml sesame oil over surface, scatter scallions.
6
Plate
Ladle noodles, broth, zucchini, and clams into 2 deep bowls. Scatter seaweed strips over top and serve with extra black pepper at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) fresh clams in the shell
- 300g (10.6 oz) fresh kalguksu knife-cut wheat noodles
- 400g (14.1 oz) zucchini
- 1500ml (6 cup) cold water
- 20g (0.7 oz) dried anchovies
- 20g (0.7 oz) dried kelp
- 10 garlic cloves
- 4 scallions
- 20ml (1 tbsp + 1 tsp) soy sauce
- 2 tbsp toasted sesame oil
- 2 sheet roasted seaweed (gim)
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper