How to make clam kalguksu
On a rainy day hot-boiled It reminds me of a bowl of kalguksu. It's a noodle that wraps around The cool broth with the taste of the ingredients, The chewy texture of clams, too The clean and clean taste is always right
2 serving
Within 20 minutes
반이짝이
Ingredients
  • Shellfish
    600g
  • Kalguksu
    2serving
  • Young squash
    1/3ea
  • leek
    1/2ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    suitably
  • Korean style soy sauce
    1T
  • crushed garlic
    1t
  • Salt
    2T
  • Anchovy pack again
    1pack
  • dried pollack
    1ea
Video
Cooking Steps
STEP 1/10
If you chew on the sand while eating clams
It makes your mouth watery.
So first, cleanly
It's important to take care of it.
First, wash it in clean water three or four times
Pour enough water to cover the clams
Add 2 tablespoons of salt.
STEP 2/10
Cover with black plastic or newspaper
Block the light and put it in the refrigerator
Let stand for 2-3 hours.
STEP 3/10
To remove foreign substances from the outside
Rubbing the skin
Wash it thoroughly several times.
STEP 4/10
Slice zucchini and carrots thickly
Slice the green onions and peppers sideways.
STEP 5/10
Pour 2L of water into a pot
I'll put one more pack of anchovies and dried pollack head
Serve the broth for about 15 minutes.
It's easier if you use a broth pack.
If not, anchovies and kelp
Add shiitake mushrooms and green onions.
STEP 6/10
After 15 minutes, take out the broth ingredients
Add the clams that have been prepared.
STEP 7/10
The clams opened their mouths
When it boils
Add noodles, zucchini, and carrots.
STEP 8/10
When the noodles are almost done
1 tablespoon of soy sauce, 1 tablespoon of minced garlic
Season it.
I'll taste it, and I'll taste it
Season with salt.
STEP 9/10
Lastly, add green onions and peppers
Turn off the heat.
STEP 10/10
Put it in a bowl to make it easy to eat.
The warm and cool taste
It's always delicious and reliable ^^
When you make the broth If you add dried pollack hair or dried pollack salad The cool taste is really good
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