Korean · Dinner
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.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
28gProtein
8gFat
48gCarbs
4gSugar
3gFiber
680mgSodium
32mgChol
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Instructions
1
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.
2
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.
3
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.
4
Simmer
Slide drained clams into broth, cover, and simmer 4 minutes over medium until shells open. Discard any unopened shells.
5
Simmer
Add kalguksu noodles and simmer 4 minutes over medium until just tender and broth thickens slightly from noodle starch.
6
Finish
Drizzle sesame oil over the surface and scatter spring onion across the top.
7
Plate
Ladle into deep bowls and serve immediately with extra freshly ground 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
- 240g (8.5 oz) zucchini
- 160g (5.6 oz) yellow onion
- 1500ml (6 1/2 cup) cold water
- 20g (0.7 oz) dried anchovies
- 20g (0.7 oz) dried kelp
- 8 garlic cloves
- 4 scallions
- 20ml (1 tbsp + 1 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper