AI-generated imageClear Littleneck Clam and Shrimp Kalguksu (2 Servings)
Store-bought kalguksu noodles with littleneck clams, shrimp, zucchini and mushrooms in a clear anchovy-kelp broth, without spicy seasoning.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Purge and scrub clams. Discard cracked shells and open live clams that fail to close when tapped. Peel and devein shrimp.
- 02
Julienne zucchini and carrot, thinly slice shiitake, and chop green onion.
- 03
Bring 1,125 mL stock to a boil; add soy sauce, garlic, salt, vegetables and shiitake and simmer until the vegetables soften slightly.
- 04
Add clams and shrimp and cook thoroughly until clams open and shrimp become opaque. Discard any clams that remain shut after cooking.
- 05
Boil noodles in a separate pot for the time specified on the package, then drain.
- 06
Add cooked noodles to soup and bring back to a simmer to heat through. Add green onion, divide between two bowls and serve immediately.
Helpful source links
Before you cook
Discard broken clams and clams that do not open during cooking. Cook shrimp until opaque and keep seafood refrigerated until use. Check wheat, clams, shrimp, fish and soy allergens. Refrigerate within 2 hours and reheat leftovers to 74°C/165°F.
Allergens: wheat (noodles), mollusks (clams), crustaceans (shrimp), fish (anchovy stock), soy (soy sauce)
Image & source credits
AI-generated image.
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