Haemul-kalguksu (Institute of Traditional Korean Food)
Haemul-kalguksu is a soup made with hand-style noodles and seafood. “Kalguksu” refers to noodles that are kneaded by hand then shredded with a knife. The broth for kalguksu varies according to the ingredients. Anchovy broth, chicken broth and beef broth are commonly used.
● 2 cups wheat flour, 1 tsp salt, 1 egg, 1/4 cups water
● 2 tbsp wheat flour (additional flour)
● hand rolled noodles soup: 11 cups water, 50g radish, 30g anchovies, 10g dried shrimp, 20g kelps, 1/2 tsp clear soy sauce, 1 tsp salt
● 1/4 potato, 50g pumpkin, 20g green onion, 1 tsp minced garlic
● 50g shrimp, 1 cup water, 1/4 tsp salt
● 30g oyster, 1 cup water, 1 tsp salt
● 200g thin shelled surf clam, 2 cups water, 1/2 tbsp salt
1. Add salt, beaten egg and water to the wheat flour, mix and knead. Cover with a cloth and let sit for 30 minutes. Press and roll it with wooden roller to be 0.2 cm thick. Sprinkle additional flour over the surface. Roll again and cut it into 0.2 cm wide strips.
2. Wash and skin the radish for the soup.
3. Remove the head and internal organs of the anchovies. Wipe the kelp with damp cotton cloths.
4. Wash the potato, skin and cut into 0.5 cm-thick wedges. Clean the pumpkin, peel the skin off into flat strips, shred into 0.3 cm-wide pieces. Clean the green onion and cut diagonally.
5. Wash the shrimp and oysters in salt water. Put the thin shelled surf clams in salt water and let sit for 30 minutes.
6. Preheat the frying pan and stir-fry anchovies and dried shrimps on medium heat for 2 minutes.
7. Put the radish, anchovies and dried shrimps in the soup water, boil on high heat for 10 minutes. When it boils, add the kelp, reduce the heat to medium, boil for 10 minutes. Strain the soup, and blend noodle soup with salt and clear soy sauce.
8. Pour the blended soup in the pot and heat it up on high heat for 9 minutes. When it boils, add the noodles, potato, pumpkin and seafood, and boil for another 5 minutes. Season with minced garlic and green onion, bring it to the boil.
● Raw bean powder may be added to the noodle dough.
● Hand rolled noodles may be available in the market.
(Adapted from the Institute of Traditional Korean Food)