Kimchi Kalguksu

김치 칼국수 [Kimchi-Kal-Guk-Su]

Seafood Fettucini Soup (Kalguksu) was a big success the other day. I had some left-over fresh Kalguksu noodles left, and decided to try a different version, with kimchi this time. People say you can't really go wrong when cooking anything with kimchi. That's true.

For 2 servings:

Soup base:
dried anchovies (10)
dried kelp (2 small pieces)
radish (1/2)
water (6cup)

Other:
fresh Kalguksu Noodles (2 servings)
clams (2 cup) See Tip 1 for cleaning instructions.
Kimchi (2 cup, chopped)
onion (1/2, sliced)
leek (2, sliced)
green, red pepper (1/4 eacch, sliced)

Seasoning:
Korean soy sauce (2 tbl)
kimchi sauce (1/2 cup) See Tip 2


1. Bring dried anchovies, dried kelps and radish to boil, and cook for five minutes.
2. Remove them (anchovies, kelps and radish) leaving the broth clean.
3. While making broth, cook fresh Kalguksu noodles for 3 minutes.
4. Add kimchi, onions and kimchi sauce into the broth and bring to boil.
5. Add clams and soy sauce.
6. Add cooked Kalguksu noodle, leek, and green, red peppers, and bring to boil.

Tip: Live clams need to be cleaned thoroughly as they may contain inside sand and dirts from the ocean. First, keep the clams in salted water for about 5 hours (8 cup water+ 5tbl salt). Clams will open their mouth once they feel safe in salt water and roll out the dirts.

Tip 2: It's the seasoned water generated over time from your kimchi. Use the red water found on the bottom of your kimchi bottle.

Related posts:
Seafood Fettucini Soup
Kal-Guk-Su, Korean Fettucini