Kalguksu is a comforting noodle dish made from fresh hand-cut noodles and served in a broth. The name "knife noodles" comes from fact that the noodles are cut using a sharp knife. This version includes a mixture of shellfish and shrimp.
Recipe courtesy of Food Network Kitchen
Haemul Kalguksu (Seafood Knife Noodles)
Total:
2 hr 15 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Noodles:
Sauce:
Broth:
Seafood and Toppings:

Directions

For the noodles: Mix together the flour, sesame oil, egg, 1 teaspoon salt and 1/3 cup warm water in a large bowl. Knead until a dough forms, about 10 minutes. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.

For the sauce: Combine the soy sauce, fish sauce, gochugaru, sesame seeds, sesame oil, ginger, garlic and scallions in a small bowl. Whisk to combine, cover with plastic wrap and set aside for at least 1 hour.

Roll out the dough using a rolling pin until it is 1/8 to 1/16 inch thick. Starting at one end, roll the dough into a cylinder, then use a sharp knife to cut it into 1/8-inch-thick noodles. Put the noodles on a parchment-lined baking sheet sprinkled with additional flour, making sure that you use your fingers to separate the noodles so they do not stick together; set aside.

For the broth: Put the dried anchovies, dried shrimp, garlic, mushrooms, kombu, daikon, onion and 3 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 to 30 minutes. Strain into another medium saucepan and discard the solids. 

For the seafood and toppings: Bring the broth back to a boil and add the seafood. Cover with a lid and cook until the shellfish is open and the shrimp is just cooked through, about 5 minutes. Remove the cooked seafood to a medium bowl and reserve. 

Add the cut noodles and zucchini to the broth and cook until the noodles are just tender, a few minutes. Stir in the eggs and 2 teaspoons salt. Remove from the heat and divide among 4 bowls. Top evenly with the seafood, drizzle with half the sauce and garnish with sliced scallions and some black pepper. Serve immediately with the remaining sauce on the side.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Noodle Bowls

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Seafood Potpie

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Noodle Kugel

Recipe courtesy of Ina Garten

Italian Seafood Salad

Recipe courtesy of Ina Garten

Beef Stroganoff for Noodles

Recipe courtesy of Michele Urvater

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking