Kalguksu (Korean knife cut noodle soup, 칼국수).Unlike Jjampong / Jjamppong (짬뽕, Korean spicy seafood noodle soup), Kalguksu is not spicy.

There’s also Dak Kalguksu (닭 칼국수, Knife cut noodle soup with chicken), this soup has a lot deeper and meatier flavour. Typically these types of meaty soup are additionally seasoned after you serve it.

INGREDIENTS FOR KALGUKSU (FOR SERVING 2)

• About 4 and 1/2 cups dried anchovy and kelp stock or water (*see note)
• 1 tsp soy sauce (I used regular kikkoman soy sauce)
• 1/2 tsp minced garlic
• 1/2 tsp fine sea salt (or more to taste)
• 300g/ 10 ounces Kalguksu noodles or fresh ramen or udon noodles
• Some water to boil the noodles
• 100g / 3.5 ounces zucchini, julienned
• 50g / 1.7 ounces carrot, julienned
• 40g / 1.4 ounces shiitake mushrooms, thinly sliced
• 130g / 4.5 ounces fresh/frozen littleneck clam (weight includes the shells), cleaned /defrosted if frozen
• 100g / 3.5 ounces prawn, head and tail removed, deveined
• 10g / 0.3 ounces green onion, chopped

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KALGUKSU

1.Boil the anchovy and kelp stock in a pot on medium heat. Add the soy sauce, minced garlic and salt to season the stock. Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Then add the clams and prawns and boil until they’re cooked (about 2 mins). Make sure you don’t over cook them as they can get gummy.

2. (Ideally at the same time as step 1) In a separate pot, boil the noodles in rolling boiling water until cooked (2 to 3 mins). Drain and rinse with cold running water. Set aside.

3. Add the noodles into pot 1 (from step 1) and boil for one minute to make the noodles warm. Stir around. Add the green onion and turn the heat off. Serve while hot.