Scallop Kalguksu with Sujebi
A Hearty Noodle Dish: Scallop Kalguksu with Sujebi
Savor the exquisite flavor of ‘Scallop Kalguksu with Sujebi,’ a delightful dish featuring homemade sujebi (hand-pulled dough) and fresh kalguksu noodles in a rich broth infused with the sweet essence of scallops. It’s a satisfying one-bowl meal that’s perfect for any occasion.
Main Ingredients
- 1/3 zucchini, thinly sliced into strips
- 50g carrot, thinly sliced into strips
- 1 stalk green onion, diagonally sliced
- 2 servings store-bought kalguksu noodles
- About 20 cleaned scallop meats (shells removed)
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy)
- 2 Tbsp cooking wine (Mirin)
- Pinch of salt (to adjust seasoning)
Sujebi Dough Ingredients
- 4 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp vegetable oil
- 4 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp vegetable oil
Cooking Instructions
Step 1
First, prepare the sujebi dough and let it rest. In a large bowl, combine 4 cups of flour, 1 tsp of salt, and 1 Tbsp of vegetable oil. Gradually add water while kneading until you achieve a smooth and elastic dough. Place the dough in a reusable plastic bag and refrigerate for at least 1 hour to allow it to rest, which will result in chewier sujebi.
Step 2
Prepare the vegetables for the dish. Wash the zucchini and carrot thoroughly and slice them into thin strips. Slice the green onion diagonally. Having the vegetables prepped makes the cooking process much smoother.
Step 3
Let’s start cooking the kalguksu! Fill a pot with plenty of water and bring it to a boil. Once boiling, add the cleaned scallop meats. (If you’re unsure about cleaning scallops, refer to relevant guides for proper preparation.) When the water returns to a boil, add the julienned carrots first. Then, take pieces of the rested sujebi dough, stretching them thin and wide with your hands, and drop them into the pot. Once the sujebi floats to the surface, add the store-bought kalguksu noodles. After the noodles have started to loosen, add the zucchini. Continue to simmer for about 10 more minutes until all ingredients are cooked through.
Step 4
Now, it’s time to season the dish. Stir in 2 Tbsp of soy sauce for soup, 1 Tbsp of fish sauce, and 2 Tbsp of cooking wine. This will enhance the savory notes and bring out the delicious flavors of the kalguksu. Taste and adjust the seasoning with a pinch of salt if needed.
Step 5
Finally, add the diagonally sliced green onions and simmer briefly. Overcooking the green onions can make them lose their crispness, so just a quick simmer is best. Your flavorful Scallop Kalguksu with Sujebi is now ready!
Step 6
For an extra touch, you can garnish with shredded seaweed (gim) or a drizzle of sesame oil according to your preference. Enjoy this hearty and delicious meal with its warming broth and abundant ingredients.
