Haemul Kalguksu Recipes

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KALGUKSU (KOREAN KNIFE CUT NOODLE SOUP)



Kalguksu (Korean Knife Cut Noodle Soup) image

Kalguksu (Korean knife cut noodle soup) recipe.

Provided by Sue | My Korean Kitchen

Categories     Main

Time 30m

Number Of Ingredients 12

4 1/2 cups Dried kelp and dried anchovy stock (or water (*see note above))
1 tsp soy sauce (, (I used regular kikkoman soy sauce))
1/2 tsp minced garlic
1/2 tsp fine sea salt ((or more to taste))
300 g Kalguksu noodles (or fresh ramen or udon noodles (10 ounces))
Some water (to boil the noodles)
100 g zucchini ((3.5 ounces), julienned)
50 g carrot ((1.7 ounces), julienned)
40 g shiitake mushrooms ((1.4 ounces), thinly sliced)
130 g fresh / frozen littleneck clam ((4.5 ounces), (weight includes the shells), cleaned / defrosted if frozen)
100 g prawn ((3.5 ounces), head and tail removed, deveined)
10 g green onion ((0.3 ounces), chopped)

Steps:

  • Boil the anchovy and kelp stock in a pot on medium heat. Add the soy sauce, minced garlic and salt to season the stock. Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Then add the clams and prawns and boil until they're cooked (about 2 mins). Make sure you don't over cook them as they can get gummy.
  • (Ideally at the same time as step 1) In a separate pot, boil the noodles in rolling boiling water until cooked (2 to 3 mins). Drain and rinse with cold running water. Set aside.
  • Add the noodles into pot 1 (from step 1) and boil for one minute to make the noodles warm. Stir around. Add the green onion and turn the heat off. Serve while hot.

Nutrition Facts : Calories 610 kcal, Carbohydrate 107 g, Protein 36 g, Fat 5 g, Cholesterol 130 mg, Sodium 3036 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving

HAEMUL PAJEON



Haemul Pajeon image

One of the most popular scallion pancakes in Korea, haemul pajeon is crispy yet tender and studded with a jumble of different seafood. Although pancakes-jeon-are a common restaurant appetizer or snack, they can easily be made at home and are especially welcome on rainy days with a glass of Korean rice wine.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

1/4 cup soy sauce
1 tablespoon gochugaru (Korean red chile flakes)
1 tablespoon rice vinegar
1 teaspoon sesame seeds
1/2 teaspoon minced ginger
2 scallions, chopped
1 clove garlic, minced
1 pound mussels or clams (or a combination), scrubbed clean
1/2 cup all-purpose flour
1/2 cup rice flour
2 tablespoons potato starch (or cornstarch if not available)
1 tablespoon sesame oil
1 large egg
1 cup ice water
4 ounces peeled raw shrimp, chopped into 1/4-inch pieces
4 ounces raw squid bodies, sliced into 1/4-inch rings
6 scallions, cut into 1-inch pieces
1 red finger chile pepper or Fresno chile, thinly sliced
1 medium shallot, thinly sliced
1 clove garlic, minced
1/2 bunch chives, cut into 1-inch pieces (about 1/4 cup)
Kosher salt
1/2 cup canola oil

Steps:

  • For the dipping sauce: Combine the soy sauce, gochugaru, rice vinegar, sesame seeds, ginger, scallions and garlic in a small bowl and set aside.
  • For the pancakes: Heat 1 inch of water in a medium saucepan over high heat until boiling. Put the mussels or clams in the pan, cover tightly with a lid and cook until the shells are open and the meat is just cooked, about 5 minutes. Drain and let cool slightly. Pick the meat from the shells and set aside. Discard the shells.
  • Add the all-purpose and rice flours, potato starch, sesame oil and egg to a large bowl. Add the ice water and whisk until well incorporated. The batter consistency should be loose, like heavy cream. Add the shrimp, squid, scallions, chile, shallot, garlic, chives, 3/4 teaspoon salt and the mussel or clam meat and mix well.
  • Heat 2 tablespoons of the canola oil in a medium nonstick skillet over medium-high heat. Add 1/2 cup of the batter to the skillet and spread it evenly until it is in a single layer, using a spatula if necessary. Lower the heat to medium and cook until the sides are crisp and small bubbles form on top, 3 to 4 minutes. Flip the pancake and cook the other side until brown and crispy, 3 to 4 minutes. Flip the pancake twice more, once again on each side, and cook for 30 seconds per side to ensure the pancake becomes crispy, if necessary. Repeat with the remaining pancake batter and canola oil.
  • Transfer the pancakes to a serving platter and cut into wedges. Serve with the dipping sauce.

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