Ingredients:
8 cups of water
4 seafood stock coins OR 4 dried Kelp pieces + 10 large dried anchovies
3 tbsp of soy sauce for soup
4 servings of Kalguksu noodles (to feed our fam of 5)
1 bag (16-17 clams) of clams
1 cup of thinly chopped zucchini
1/2 onion, thinly sliced
1/2 russet potato, thinly sliced
1/2 cup of grated carrots
salt & pepper
Sauce:
1/2 cup soy sauce
2 tbsp of oyster sauce
2 tbsp of mirin
2 tbsp of brown sugar
1 tbsp of sesame oil
1 tsp of minced ginger
Directions:
1. Clean your clams by soaking it in salt water (4 cups of cold tap water + 2 tbsp of salt) for 30 minutes to remove all sand and dirt. Pour out the water and thoroughly clean your clams by scrubbing off any remaining dirt on the shells.
2. Prep your vegetables.
3. Bring 8 cups of water to a boil in a large pot and add the clams. Boil over medium heat and remove the clams once the shells open – overcooking the clams will make them gummy. Set them aside.
4. Add 4 coins of seafood stock coins to the clam broth. If you don’t have stock coins, you can boil 4 small pieces of dried kelp + 10 large dried anchovies over medium heat for 15 minutes. Add soy sauce for soup to season the broth.
5. While the broth is going, boil your Korean knife cut noodles in a separate pot and remove them from heat when al dente. Pour out the water and rinse the noodles in cold water thoroughly to remove all starch.
6. Add the vegetables to the pot. When the zuchinni is almost cooked, pour in your whisked egg.
7. Add your noodles and cooked clams boil everything together for 1 minute. Salt and pepper to taste and garnish with the sauce (if you want a kick) on top! Enjoy!
