Haemul Kalguksu (Seafood Knife Noodles)

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.
  • Level: Intermediate
  • Total: 2 hr 15 min (includes resting time)
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

Noodles:

1 1/2 cups all-purpose flour, plus more for sprinkling

1 1/2 teaspoons toasted sesame oil

1 large egg

Kosher salt

Sauce:

1/4 cup soy sauce

1 tablespoon fish sauce

1 tablespoon gochugaru (Korean red chile pepper flakes)

1 tablespoon sesame seeds

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon finely chopped ginger

3 cloves garlic, minced (about 1 tablespoon)

1 scallion, thinly sliced

Broth:

1/2 cup dried anchovies

1/4 cup dried shrimp

5 cloves garlic

5 dried shiitake mushrooms (about 2 ounces)

Two 2-inch pieces kombu

One 2-inch piece daikon radish

1/2 large yellow onion

Seafood and Toppings:

2 to 3 pounds seafood, such as clams, cockles, mussels and head-on shrimp

3 cups julienned zucchini (from 1 medium zucchini)

2 large eggs, lightly beaten

Kosher salt and freshly ground black pepper

Thinly sliced scallions, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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.
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