Pictorial: Kalguksu!

Knife (cut) noodles. In this case with seafood broth and veggies.

soup ingredients

250-500 G clams (0.55-1.1 LBS)
2 L water (8.5 CUPS)
10 X fresh anchovies (dried ones are okay too)
1 X scallion
1 X zucchini
1 X onion
1 X carrot
1 X red chili
2 X potatoes
2-3 X soy sauce

noodle ingredients

1 CUP water
2 CUP wheat flour
1/2 CUP starch
1 TBS salt

soak the clams in salt water for 30-60 min



chop the veggies into quick cooking stripes and chunks



combine water and flour from the noodle ingredients



knead until smooth, dust with some starch



wrap the dough in plastic wrap, let it rest in the fridge for up to 30 min



fillet the anchovies, it's not pretty so click here for visualisation,
slit the fishs' belly up to the head, snap the "neck" close behind the end of the head,
use the end (not the tip) of your knife for that, pull the head off, the innards will
follow attached to the head if done right, open the fish like a book and remove the
spine tail-wards, repeat:



scrub the clams to remove any sand or dirt, examine every single one of them,
discard open or cracked ones, they are dead already ... only 4 in my batch, yay



roll out the dough and slice into noodles



bring water from the soup ingredients to boil, add sliced onions and anchovies



add the clams after a few minutes



when the clams start to open, then add the noodles, stir them
a little to make sure that they don’t stick to each other



add the rest of the veggies closely afterwards,
lower the heat and simmer until the veggies are done,
season to taste with a little salt and pepper,
add 2-3 table spoons of soy sauce for some umami :P



serve piping hot, a second empty bowl or plate is handy to pill up the clam shells,
(watch out for still closed clams, discard them as well, fortunately only three here)





second serving with clam shells pre-removed, bowls loaded with goodness