Kalguksu칼국수

Video

Ingredients

• 4½ cups anchovy-kelp stock (or water)
• 1 tsp soy sauce, ½ tsp minced garlic, ½ tsp salt
• 300 g (10 oz) fresh knife-cut wheat noodles
• 1 small zucchini, julienned
• ½ carrot, julienned
• 3–4 shiitake mushrooms, thinly sliced
• 1 potato, thinly sliced, optional
• Clams or other shellfish, optional
• 1 scallion, chopped

Steps

1. 1Bring the stock to a boil and season with the soy sauce, garlic and salt.
2. 2Add the zucchini, carrot, mushrooms and potato (and clams, if using) and cook for a few minutes until just tender.
3. 3Meanwhile, boil the noodles separately for 2–3 minutes until cooked, then drain and rinse briefly under cold water.
4. 4Add the noodles to the soup and simmer for about a minute to heat through.
5. 5Stir in the scallion and serve hot.