Seafood Knife-Cut Noodles

Haemul Kalguksu

Ingredients

• 10 oz Knife-cut noodles (kalguksu noodles)
• 12 Clams (scrubbed clean)
• 6 Shrimp (peeled)
• ½ medium Zucchini (thinly sliced)
• 3 cloves Garlic (minced)
• 1 piece (4 inches) Dried kelp (dashima)
• 2 stalks Green onion (sliced)
• ½ teaspoon Salt

Instructions

1. In a large pot, combine 6 cups of water and the dried kelp. Bring to a boil, then remove the kelp immediately (leaving it in makes the broth slimy). Add the minced garlic.
2. Add the clams to the boiling broth. Cook for 3-4 minutes until the clams start to open. Discard any clams that do not open.
3. Add the knife-cut noodles and zucchini slices. Stir gently to prevent noodles from sticking. Cook for 7-8 minutes until the noodles are tender.
4. Add the peeled shrimp. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Season with salt to taste.
5. Ladle into large bowls and garnish with sliced green onion. Serve piping hot.

From K-Kitchen — koreanhomecook.com