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Spicy and Refreshing Abalone and Clam Kalguksu





Spicy and Refreshing Abalone and Clam Kalguksu

A Recipe for Abalone and Clam Kalguksu with a Spicy Kick and Deep Ocean Flavors

Introducing a kalguksu recipe featuring generous amounts of fresh abalone and chewy clams, boasting a perfectly spicy and refreshing broth. We’ve even included a special tip using cheongyang peppers to eliminate any fishy taste, ensuring everyone can enjoy its deliciousness. This dish is enriched with pre-cleaned clams, whose broth and meat are frozen separately, and fresh abalone, adding a robust flavor. Warm up on a chilly day with a hearty bowl of this comforting noodle soup!

Recipe Info

  • Category : Others
  • Ingredient Category : Others
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • 7 cups clam broth
  • 2 cups clam meat (cleaned)
  • 5 abalones
  • 4 cheongyang peppers
  • 1/2 onion
  • 1 tsp minced garlic
  • 2 servings kalguksu noodles
  • 1 cup zucchini (thinly sliced or half-moons)
  • 5 stalks of green onion (leafy parts)

Seasoning & Flavoring
  • 1/2 tsp Dashida (MSG seasoning)

Cooking Instructions

Step 1

First, thoroughly purge the clams of sand. Then, boil them in plenty of water. It’s convenient to freeze the clam broth separately and the clam meat (after removing shells) separately for later use. To eliminate any fishy smell, which my husband dislikes, take 2 cups of the prepared clam meat, finely chop 4 cheongyang peppers, and mix them together. Add 1 tsp of minced garlic and mix well. Letting it sit for a moment will remove any unpleasant odor.

Step 2

Pour 7 cups of the frozen clam broth into a pot and bring it to a boil. I like a generous amount of broth, so I use plenty. It’s delicious to eat with rice after finishing the noodles, or even to add ramen noodles if you don’t have rice!

Step 3

Prepare 2 servings of kalguksu noodles and rinse them under cold running water to remove excess starch. This prevents the noodles from sticking together and keeps the broth clear.

Step 4

Once the clam broth is boiling vigorously, add the prepared kalguksu noodles. Gently separate the noodles as you add them to prevent clumping.

Step 5

It’s very useful to slice zucchini when they are in season and store them in the freezer. Slicing them thinly or into half-moons and freezing in portions of about one serving makes them handy when you’re in a hurry or when zucchini is expensive. Prepare the zucchini for the kalguksu as well.

Step 6

When the noodles are partly cooked and start floating to the surface, add the clam meat mixture prepared earlier and the cleaned, sliced abalone. (Apologies, the photo of the sliced abalone is missing!). Once the abalone is cooked and the broth comes to a boil again, add the thinly sliced onion and the prepared zucchini, and cook together.

Step 7

Finally, add about 5 leafy stalks of green onion, thinly sliced, to enhance the kalguksu’s aroma. I like to use plenty of green onions. Add 1/2 tsp of Dashida (MSG seasoning) to balance the flavors. My husband prefers it with Dashida, so I add a little. The kalguksu is ready when the noodles become transparent and are fully cooked! (Tip for checking noodle doneness!)

Step 8

And there you have it! Your spicy and refreshing Abalone and Clam Kalguksu is ready. Ah, the deep and clean flavor of this broth is truly exceptional. If it’s not fishy and tastes good, my husband can finish a whole pot! Enjoy a satisfying meal with the harmony of hot broth, chewy noodles, and fresh seafood!

Step 9

These are the plump abalone pieces that went into the kalguksu.

Step 10

This photo shows the abalone and chewy clam meat together. Doesn’t it look abundant?



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