Photo: Korea Ministry of Food and Drug Safety

Seafood Kalguksu (Haemul Kalguksu)

Name: Seafood Kalguksu (Haemul Kalguksu)
Cuisine: South Korea
Ingredients: 180 g flour (180g); 0.3 g salt (0.3g); 20 g starch (20g); 50 g dusting flour (50g); 20 g zucchini (20g); 20 g oyster mushrooms (20g); 20 g onion (20g); 20 g green onion (20g); 20 g mussels (20g); 20 g shrimp (20g); 10 g sea squirts (mideodeok) (10g); 10 g low-sodium soy sauce (10g); 10 g Broth: dried shrimp (10g); 10 g anchovies (10g); 5 g kelp (dasima) (5g); 50 g Korean radish (mu) (50g); 20 g onion (20g); 20 g garlic (20g)

해물칼국수

Main dish · Boiled

MainsCourse

185kcal · per serving

Not spicySpice

No pork

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Recipe

Seafood Kalguksu (Haemul Kalguksu)

Not spicyNo porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

flour밀가루(180g)
180 g
salt소금(0.3g)
0.3 g
starch녹말가루(20g)
20 g
dusting flour덧밀가루(50g)
50 g
zucchini애호박(20g)
20 g
oyster mushrooms느타리버섯(20g)
20 g
onion양파(20g)
20 g
green onion대파(20g)
20 g
mussels홍합(20g)
20 g
shrimp새우(20g)
20 g
sea squirts (mideodeok)미더덕(10g)
10 g
low-sodium soy sauce저염간장(10g)
10 g
Broth: dried shrimp육수 : 건새우(10g)
10 g
anchovies멸치(10g)
↔ No anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
10 g
kelp (dasima)다시마(5g)
5 g
Korean radish (mu)무(50g)
↔ No Korean radish (mu)? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
50 g
onion양파(20g)
20 g
garlic마늘(20g)
20 g

Nutrition per serving

185kcal

27.4gCarbs

12.7gProtein

2.7gFat

150.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add salt and starch to the flour and knead into a dough.
Put the dried shrimp, anchovies with heads and innards removed, kelp, radish, garlic, and onion in a pot, boil for about 30 minutes, and strain through a sieve to make the broth.
Cut the zucchini into half-moons, tear the oyster mushrooms by hand, and cut the onion and green onion into long pieces.
Remove the vein from the shrimp backs with a toothpick, remove the beards from the mussels, scrub the shells clean with a brush and rinse thoroughly under running water, and wash the sea squirts clean.
Roll the kneaded dough out thin, sprinkling with dusting flour as you go.
Cut the thinly rolled dough with a knife, shake off the dusting flour, put the noodles into the prepared broth, add the prepared vegetables (3) and seafood (4), and adjust the seasoning with soy sauce to finish.

💡 TipMaking the noodles by hand lowers the sodium, and the plentiful seafood let us use less soy sauce.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.