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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Simmer 1
Slide clams into broth, cover, and simmer 4 minutes over medium until shells open. Discard any unopened clams.
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.
Plate
Ladle noodles, broth, zucchini, and clams into deep bowls. Scatter seaweed strips over top and serve with extra black pepper at the table.
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