Haemul Kalguksu is a warm and refreshing Korean seafood noodle soup made with knife-cut wheat noodles, clams, shrimp, squid, vegetables, and anchovy-kelp broth.
It is especially popular during cold weather because the broth is hot, clean, savory, and deeply comforting. The seafood adds natural sweetness and umami, while the anchovy-kelp broth creates a light but flavorful soup base.
This Korean seafood kalguksu is perfect for lunch or dinner when you want a hearty noodle soup that still tastes clean and refreshing.
What is Haemul Kalguksu?
Haemul Kalguksu is a Korean noodle soup made with seafood and kalguksu noodles.
The word “haemul” means seafood, and “kalguksu” means knife-cut noodles.
Kalguksu noodles are thick, chewy wheat noodles often served in a hot broth. In this seafood version, clams, shrimp, squid, and vegetables are cooked in anchovy-kelp broth to create a clean and savory soup.
It is a classic Korean comfort food, especially on chilly days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Seafood and kalguksu noodles
Best Served As: Korean noodle soup
Ingredients
Main Ingredients
2 servings kalguksu noodles
Clams, as needed
Shrimp, as needed
Squid, as needed
Zucchini, as needed
Carrot, as needed
Chili pepper, as needed
Green onion, as needed
Anchovy-kelp broth, enough for 2 servings
Seasoning Ingredients
1 tbsp minced garlic
Korean soup soy sauce, to taste
Salt, optional, to taste
Cooking wine or soju, for cleaning seafood
Ingredient Notes
Kalguksu Noodles
Kalguksu noodles are Korean knife-cut wheat noodles.
Before adding them to the broth, shake off excess flour from the noodles. This helps keep the soup from becoming too thick or cloudy.
Clams
Clams give the broth a clean seafood flavor.
They should be purged and washed well before cooking to remove sand and impurities.
Shrimp
Shrimp adds sweetness and seafood depth.
Clean the shrimp well before adding them to the soup.
Squid
Squid gives the soup a chewy texture and rich seafood flavor.
Clean it thoroughly and cut it into bite-sized pieces before cooking.
Zucchini and Carrot
Zucchini and carrot add color, texture, and mild sweetness.
Cut them into similar-sized strips so they cook evenly.
Chili Pepper
Chili pepper adds a light spicy flavor.
Use a mild chili for gentle heat or Cheongyang chili pepper for a sharper spicy taste.
Anchovy-Kelp Broth
Anchovy-kelp broth is the base of the soup.
It makes the broth taste cleaner and deeper than plain water.
For better flavor, you can simmer anchovies, kelp, and Korean radish together.
How to Make Haemul Kalguksu
Step 1: Clean the Seafood
Clean the shrimp and squid thoroughly.
Cut the squid into bite-sized pieces.
Place the seafood in a bowl with a little cooking wine or leftover soju for about 10 minutes.
This helps reduce any seafood smell and keeps the flavor cleaner.
Step 2: Prepare the Clams
Purge the clams in salt water if needed.
Scrub the shells well under running water.
Because the clams are cooked with their shells in the broth, cleaning them properly is important.
Step 3: Prepare the Vegetables
Julienne the zucchini and carrot into similar-sized pieces.
Slice the chili pepper and green onion diagonally.
Set the vegetables aside.
Step 4: Make the Anchovy-Kelp Broth
In a pot, add water, dried anchovies, kelp, and Korean radish.
Bring to a boil.
Once the water starts boiling, remove the kelp.
Continue boiling for about 10 more minutes.
Remove the anchovies and radish.
This creates a clean and savory broth for the kalguksu.
Step 5: Add the Clams
Bring the prepared broth back to a boil.
Add the cleaned clams.
Boil until the clams begin to open and release their seafood flavor into the broth.
Step 6: Add the Seafood
Add the squid and shrimp.
Boil until the seafood starts to cook and the broth becomes more flavorful.
Do not overcook the seafood, or the squid and shrimp may become tough.
Step 7: Add the Vegetables
When the seafood begins to cook, add the zucchini, carrot, and chili pepper.
Boil briefly until the vegetables start to soften.
Step 8: Add the Kalguksu Noodles
Shake off excess flour from the kalguksu noodles.
Add the noodles to the boiling broth.
Stir gently so the noodles do not stick together.
Cook until the noodles become soft and chewy.
Step 9: Season the Soup
Add 1 tablespoon of minced garlic.
Season with Korean soup soy sauce.
Taste the broth and adjust with salt if needed.
The seafood and broth already have natural savory flavor, so season gradually.
Step 10: Finish with Green Onion
Add the sliced green onion near the end.
Boil briefly, then turn off the heat.
Serve hot immediately.
Pro Tips
Clean the Seafood Well
Seafood kalguksu tastes best when the seafood is properly cleaned.
Cooking wine or soju helps reduce unwanted seafood odor.
Purge the Clams Properly
Clams can contain sand.
Soak them in salt water and rinse the shells well before cooking.
This keeps the broth clean and pleasant.
Remove Kelp Early
When making broth, remove kelp soon after the water starts boiling.
If kelp boils too long, the broth may become slimy or slightly bitter.
Shake Off Flour from the Noodles
Kalguksu noodles are often coated in flour.
Too much flour can make the broth overly thick, so shake off the excess before adding the noodles.
Do Not Overcook the Seafood
Shrimp and squid cook quickly.
If they boil too long, they can become tough.
Add them after the clams and cook only until done.
Season Gradually
Seafood, anchovy broth, and soup soy sauce all add saltiness.
Taste before adding extra salt.
What to Serve with Haemul Kalguksu
Haemul Kalguksu pairs well with:
- Kimchi
- Musaengchae
- Korean pickled onions
- Buchujeon
- Gamja Chaejeon
- Eomuk Bokkeum
- Gyeran Jjim
- Steamed rice
- Mandu
- Tteokbokki
It is especially good with fresh kimchi or a crisp radish side dish.
Storage Tips
Haemul Kalguksu tastes best immediately after cooking.
The noodles continue to absorb broth as they sit, and the seafood can become tough when reheated.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
When reheating, add a little extra broth or water because the noodles will thicken the soup.
Freezing is not recommended because the noodle and seafood texture will become poor after thawing.
Frequently Asked Questions
Can I make Haemul Kalguksu without clams?
Yes.
You can use only shrimp, squid, or other seafood, but clams give the broth a deeper and cleaner seafood flavor.
Can I use frozen seafood?
Yes.
Frozen seafood mix can be used.
Thaw it first and rinse well before cooking.
Can I use plain water instead of anchovy-kelp broth?
You can, but the soup will taste lighter.
Anchovy-kelp broth gives the dish a more traditional and savory Korean flavor.
Why is my broth too thick?
The kalguksu noodles may have had too much flour on them.
Shake off excess flour before adding the noodles.
If the broth is still too thick, add more broth or water.
How do I know when the clams are cooked?
Clams are cooked when they open.
Discard any clams that remain closed after cooking.
Can I make it spicy?
Yes.
Add Cheongyang chili pepper or a small amount of gochugaru for a spicier version.
Can I add more vegetables?
Yes.
Zucchini, carrot, onion, mushrooms, cabbage, and potatoes all work well.
Add firmer vegetables earlier and softer vegetables near the end.
Final Thoughts
Haemul Kalguksu is a hot and refreshing Korean seafood noodle soup that is perfect for cold days.
With kalguksu noodles, clams, shrimp, squid, vegetables, garlic, Korean soup soy sauce, and anchovy-kelp broth, you can make a deeply savory and comforting noodle soup in about 30 minutes.
The key is to use a clean broth, prepare the seafood properly, add the noodles at the right time, and avoid overcooking the seafood.
If you want a warm Korean noodle soup with chewy noodles and a clean seafood broth, this Haemul Kalguksu recipe is a perfect choice.
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