AI-generated imageKorean Clam and Prawn Kalguksu Noodle Soup (2 Servings)
An accessible seafood kalguksu with store-bought knife-cut noodles, cleaned littleneck clams and prawns. Noodles are boiled separately; purging clams takes additional time if needed.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Discard damaged or foul-smelling clams, purge and rinse live clams well. Shell and devein prawns; thinly slice zucchini, carrot and shiitakes.
- 02
Boil the broth and season with soy sauce, garlic and salt. Add zucchini, carrot and shiitakes, simmering about 2 minutes until beginning to soften.
- 03
Add clams and prawns; boil until clam shells open and prawn flesh turns opaque. Discard clams that remain closed after cooking; continue heating as needed instead of relying only on a timer.
- 04
In a separate pot, boil noodles according to their packaging (the source suggests about 2–3 minutes). Drain, rinse gently and check tenderness.
- 05
Add cooked noodles to the seafood broth and warm for about 1 minute. Finish with scallion. When using water instead of broth, adjust salt and soy carefully to taste.
Before you cook
Keep raw shellfish separate from cooked ingredients. Discard damaged clams before cooking and clams that do not open after cooking. Cook prawns until opaque; check shellfish, fish, wheat and soy allergens, and refrigerate leftovers promptly.
Allergens: 바지락(연체동물 조개류) / Littleneck clams (molluscan shellfish) / あさり（軟体動物の貝）, 새우(갑각류) / Prawns (crustacean shellfish) / えび（甲殻類）, 칼국수면(밀) / Wheat noodles / カルグクス麺（小麦）, 간장(대두, 밀 가능) / Soy sauce (soy, possible wheat) / しょうゆ（大豆・小麦の可能性）, 육수(멸치 생선) / Anchovy broth (fish) / 煮干しだし（魚）
Image & source credits
AI-generated image.
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