Fresh Spoon Shell Noodle Soup (Saejokae Kalguksu)
Delicious Spoon Shell Noodle Soup: A Perfect Finish After Shabu-Shabu
Enjoy a delightful meal by first savoring spoon shell (saejokae) shabu-shabu, and then using the rich, flavorful broth to create a hearty noodle soup. This recipe offers a perfect way to conclude your dining experience.
Main Ingredients
- Fresh Kalguksu noodles for 2 servings
- 1L Shabu-shabu broth (or anchovy-kelp broth)
- Assorted vegetables of your choice (e.g., napa cabbage, zucchini, carrot, mushrooms), generously chopped
Cooking Instructions
Step 1
This recipe guides you through making a delicious kalguksu (Korean noodle soup) using the flavorful broth leftover from enjoying spoon shell (saejokae) shabu-shabu. The resulting soup is incredibly rich and satisfying, infused with the essence of the seafood.
Step 2
Gently loosen the fresh kalguksu noodles from their packaging to separate them. Lightly rinse the noodles under cold water to remove excess flour, which helps keep the broth clear. Bring the shabu-shabu broth to a boil, then add the kalguksu noodles. Stir occasionally to prevent them from sticking and cook until they are satisfyingly chewy.
Step 3
As the noodles are nearing doneness, generously add your chosen assortment of vegetables. Napa cabbage adds a refreshing sweetness to the broth, zucchini and carrots bring color, and mushrooms contribute depth of flavor. Continue to simmer until the vegetables are tender.
Step 4
Your delicious kalguksu is now ready! It features chewy noodles, fresh vegetables, and the deeply flavorful broth enhanced by the spoon shell. Serve immediately while hot for the best taste experience.
