Kalguksu-Sujebi Fusion (Cha Seung-won’s Recipe)
Kalguksu-Sujebi Fusion (Cha Seung-won’s Recipe)
A TV-Famous Dish: Why Choose Between Kalguksu and Sujebi? Enjoy Both with Chef Cha Seung-won’s Kalje-bi!
Do you find yourself torn between the chewy noodles of Kalguksu and the delightful texture of Sujebi? Now, you don’t have to choose! Experience the best of both worlds with ‘Kalje-bi,’ a unique fusion dish inspired by Chef Cha Seung-won. This recipe combines the rich umami of anchovy broth with fresh clams, tender vegetables, and your favorite noodles and dumplings, creating a hearty and satisfying meal perfect for the whole family. Follow these easy, step-by-step instructions to bring a taste of a renowned restaurant right into your kitchen.
Essential Ingredients- Anchovy Broth: 5 cups (approx. 1L)
- Sujebi Dough: 1 serving (store-bought or homemade)
- Kalguksu Noodles: 1 serving
- Fresh Clams: 1 bag (purged of sand)
- Potato: 1/2 medium
- Carrot: 1/5 medium
- Zucchini (or Korean Squash): 1/4 medium
Seasoning Ingredients- Fish Sauce: 1 Tbsp
- Soy Sauce (for soup): 1 Tbsp
- Gochugaru (Korean chili flakes, fine): 1 Tbsp
- Fish Sauce: 1 Tbsp
- Soy Sauce (for soup): 1 Tbsp
- Gochugaru (Korean chili flakes, fine): 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing the vegetables. Peel the potato and slice it into half-moon shapes, about 0.5 cm thick. Cut the zucchini into half lengthwise, then slice it to a similar thickness. Peel the carrot and cut it into thin matchsticks. Having all your vegetables prepped makes the cooking process much smoother.
Step 2
Pour the 5 cups of anchovy broth into a deep pot and bring it to a boil. Once the broth is simmering, add the purged clams, sliced potatoes, zucchini, and carrots. Then, drop in portions of the sujebi dough. Let everything simmer until the clams open up, allowing the flavors to meld together and the broth to deepen.
Step 3
It’s important to cook the kalguksu noodles separately to maintain their chewy texture. Bring a separate pot of generously salted water to a boil. Add the kalguksu noodles and cook for about 5 minutes, or until al dente. Drain the noodles and give them a quick rinse under cold water to stop the cooking and enhance their chewiness. Then, add the cooked noodles directly to the simmering kalje-bi broth.
Step 4
Finally, add the seasonings to enhance the broth’s flavor. Stir in 1 tablespoon of fish sauce, 1 tablespoon of soy sauce (for soup), and 1 tablespoon of fine gochugaru. Let the mixture come to a gentle boil for a minute or two, allowing the flavors to combine beautifully. Your delicious Kalje-bi, a perfect harmony of noodles, dumplings, and fresh seafood, is now ready! Serve hot and enjoy this delightful fusion dish.
