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Korean-style serving of Seafood kalguksu

해물칼국수 · Seafood kalguksu

Seafood kalguksu

해물칼국수

What exactly is it?

Assorted seafood flavors a knife-cut noodle soup. It may combine shellfish, shrimp and squid rather than only clams, sometimes in a large shared pot. The word haemul does not specify one seafood assortment or a fixed heat level.

Main ingredients

Knife-cut noodles, assorted clams, mussels, shrimp or squid, zucchini, scallion

Ordering and serving

For a shared pot, portion out cooked seafood and noodles before the noodles soften too much. Keep a separate shell bowl. Ask for the actual seafood list when checking an allergy.

Origins and changes

It is the seafood branch of coastal kalguksu cooking. The name emphasizes an assortment rather than one species, allowing different coastal kitchens to use different shellfish and other seafood.

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Seafood kalguksu

해물칼국수

Main ingredients
Knife-cut noodles, assorted clams, mussels, shrimp or squid, zucchini, scallion
Flavor and character
Assorted seafood flavors a knife-cut noodle soup. It may combine shellfish, shrimp and squid rather than only clams, sometimes in a large shared pot. The word haemul does not specify one seafood assortment or a fixed heat level.
How to eat it
For a shared pot, portion out cooked seafood and noodles before the noodles soften too much. Keep a separate shell bowl. Ask for the actual seafood list when checking an allergy.
Read about this dish →

Kalguksu

칼국수

Main ingredients
Knife-cut wheat noodles, chicken, anchovy or clam broth, zucchini, potato, scallion
Flavor and character
Rolled wheat dough is cut into ribbons and simmered in broth. Starch released from the noodles can thicken the soup slightly. Chicken, anchovy and clam broths produce quite different bowls despite sharing the same dish name.
How to eat it
Kimchi and seasoning paste often accompany the bowl; taste the broth before adding much. Son kalguksu emphasizes handmade noodles, not the absence of seafood.
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