Fresh knifecut noodles (kalgulksu), made by rolling flour dough and slicing into thin noodles, cooked in a clear broth made with littleneck clams.
Ingredients (serve 4)
1 lb (500g) dried knife-cut noodles vermicelli style (or 1 lb (600g) fresh knife-cut noodles, vermicelli style), 2 green chili pepper, 1 red chili pepper, 3 oz (90g) Korean young squash, 1 tablespoon minced garlic, 4 tablespoons soy sauce for soup, salt and ground black pepper as needed
– Clam broth 2 cups clams, 10 cups water (2.5L), 1 tablespoon rice wine
– Soy sauce seasoning 4 tablespoons soy sauce for soup, 1 tablespoon gochut-garu (red chili pepper powder), 4 tablespoons water, salt as needed, 2 tablespoons chopped green onion, 1 teaspoon minced garlic, 2 tablespoons minced green chili pepper
1. Wash the clam by rubbing in lightly salted water. Put clam and 10 cups cold water in a pot. Bring to a boil over high heat. When the clams open, turn off the heat and removed them.
2. Transfer the clam broth to another pot and throw the sediment away remaining from the original pot.
3. Add the rice wine, soy sauce for soup and salt into the clam broth. When it boils up over high heat, turn off the heat.
4. Cut the squash into ⅛-inch (0.3-cm) thick rounds and cut into julienne strips. Slice the green onions diagonally.
5. Cut the peppers into halves and remove the seed. Cut them into julienne strips.
6. In a small bowl, combine all the ingredient of the spicy soy sauce and mix well.
1. In a large pot, pour the clam broth and bring it to a rolling boil. Add the noodles and cook for 5 minutes. Stir the noodles to prevent them from sticking together.
2. When the noodles begin to soften, reduce the heat and add the prepared young squash, green onion, peppers and cooked clams. Cook for 5 more minutes until the noodles are fully cooked and tender.
3. Ladle soup into the individual bowls and serve with spicy soy sauce to add flavors, according to your preference.