Main ingredients 🥩
octopusManila clamszucchinionionanchovy saucesoup soy saucekalguksu noodlesgreen onionCheongyang chili pepperblack pepper
Ttukdak Hyung's One Whole Octopus Kalguksu
A super simple nourishing kalguksu that combines the refreshing broth of Manila clams with the savory depth of anchovy sauce, topped with a whole octopus.
🙋 Recommended for
- ⭐ Those who want to easily recreate the refreshing broth of a high-quality seafood kalguksu restaurant at home.
- ⭐ Those who need a quick and easy nourishing meal with octopus to regain energy.
- ⭐ Those looking for a hot, spicy, and savory noodle dish perfect for rainy or chilly weather.
Ingredients needed 🛒1 servings
- 1 whole octopus
- 1 bag Manila clams
- 1/4 zucchini
- 1/2 onion
- 1-2 tbsp anchovy sauce
- 1 tbsp soup soy sauce
- 1 serving kalguksu noodles
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- a pinch black pepper
- water as needed
Recipe 🍳
- Prepare a fresh octopus, remove its innards and eyes with scissors, rinse thoroughly under running water, and drain in a colander.
- Fill a pot with plenty of water, add the desanded Manila clams, and boil until the shells open to extract a clear clam broth.
- When the broth comes to a boil, add the zucchini and onion cut into bite-sized pieces, and let it simmer to release their flavors.
- Add anchovy sauce and soup soy sauce in appropriate proportions to instantly season the broth and boost umami.
- Add the kalguksu noodles, and gently separate any clumps with chopsticks to prevent sticking, cooking over medium heat.
- When the noodles are almost fully cooked and turning translucent, carefully drop the whole cleaned octopus into the center of the pot.
- Top with diagonally sliced green onion and chopped Cheongyang chili pepper, sprinkle with black pepper, and let it boil just until the octopus is tender and cooked through.
- Clean the octopus thoroughly, then boil water with Manila clams to make a refreshing broth.
- Add zucchini and onion, season with anchovy sauce and soup soy sauce, then cook the kalguksu noodles.
- When the noodles are cooked, add the whole octopus, green onion, Cheongyang chili pepper, and black pepper, then boil briefly until the octopus is just cooked.
Cooking tips 💡
- If the octopus is added from the start and heated for too long, it becomes rubbery and tough. Always add it at the very end when the noodles are done, and cook only briefly to keep it tender.
- Rinse the packaged kalguksu noodles briefly under cold water to remove the surface starch, so the broth stays clear and clean instead of becoming cloudy.
- Since the clams themselves release salty liquid, do not add all the anchovy sauce at once; adjust by tasting the broth.
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