One-Pot Dishes

Homemade Seafood Kalguksu

Name: Homemade Seafood Kalguksu
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 180 g All-purpose flour; 0.3 g Salt; 20 g Starch; 50 g Flour for dusting; as needed Water; 20 g Korean zucchini; 20 g Oyster mushrooms; 20 g Onion; 20 g Green onion; 20 g Mussels; 20 g Shrimp; 10 g Sea squirt (mideodeok); 10 g Low-sodium soy sauce; 10 g Dried shrimp; 10 g Dried anchovies; 5 g Dried kelp (dasima); 50 g Korean radish; 20 g Onion; 20 g Garlic

해물칼국수

Hand-rolled knife-cut noodles in a dried shrimp and anchovy broth with mussels, shrimp, sea squirt, zucchini and mushrooms. Making your own noodles lowers sodium, and the seafood means only a little soy sauce is needed.

📝 Step-by-Step Instructions

Knead the flour with the salt, starch and water into a dough.

Simmer the dried shrimp, anchovies (heads and guts removed), kelp, radish, garlic and onion for about 30 minutes and strain to make the broth.

Cut the zucchini into half-moons, tear the mushrooms by hand, and cut the onion and green onion lengthwise.

Devein the shrimp with a toothpick. Remove the mussel beards, scrub the shells and rinse under running water. Wash the sea squirt.

Roll the dough thinly, dusting with flour as you go.

Cut the dough into noodles with a knife and shake off excess flour. Cook the noodles in the broth with the vegetables and seafood and season with the soy sauce.

📊 Nutrition Facts (per serving)

184.6Calories (kcal)

27.4 gCarbs

12.7 gProtein

2.7 gFat

150.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.