해물 칼국수 [Hae-Mool Kal-Guk-Su]
I was on my way to Salvation Army located in Oakland Chinatown to donate some clothes. As I was passing by, I saw a fish store that looked quite lively inside. I decided to check out. Being in a fish market makes me feel like I am in a busy, lively market place. Though I don't know how to cook fish, I thought I could make something with the clams. You are seeing the result. I became so proud of myself after succeeding in making this seafood Kalguksu. They look so pretty and also delicious!
For 2 servings:
dried anchovies (10)
dried kelp (2 small pieces)
fresh Kalguksu Noodles (2 servings)
clams (2cup) See Tip below for cleaning instructions.
onion (1/2, sliced)
zucchini (1, julienne short)
carrots (2, julienne short)
Korean soy sauce (2 tbl)
garlic (1 tbl, chopped)
1. Bring dried anchovies and dried kelps to boil.
2. Remove kelps shortly after boiling and anchovies after 5 more minutes.
3. While making anchovy+kelp broth, cook fresh Kalguksu noodles for 3 minutes.
4. Add the prepared seafood and vegetables to the broth.
5. Add cooked Kalguksu noodle and bring to boil.
6. Add soy sauce and garlic before removing from heat.
7. Pepper right before serving.
8. For even better, serve with kimchi~
Tip: Live clams need to be cleaned thoroughly as they may contain inside sand and dirts from the ocean. First, keep the clams in salted water for about 5 hours (8 cup water+ 5tbl salt). Clams will open their mouth once they feel safe in salt water and roll out the dirts.
Kal-guk-su, Korean Fettucini