Seafood kalguksu with fresh kimchi

Ingredients

Store Cupboard

  • 150g of plain flour, plus extra for dusting
  • 50g of strong white bread flour
  • 2g of salt
  • 3g of bicarbonate of soda
  • 90g of table salt
  • 25g of fish sauce, ideally Korean fish sauce
  • 10g of Korean fermented plum syrup, (optional)
  • 10g of sugar
  • 10g of Korean corn syrup
  • 1 tsp fish sauce, ideally Korean fish sauce
  • salt

Beverages

  • 100g of water
  • 3l water
  • 800ml of water

Speciality Ingredients

  • 1 sheet of kombu, approx. 15cm square (kombu is known as dashima in Korea)
  • 30g of dried anchovies, specifically Korean dried anchovies known as mareun-myeolchi, heads and guts removed then toasted in a dry pan (optional)
  • 30g of gochugaru, (Korean chilli flakes)
  • 10g of salted shrimp

Fruit & Vegetables

  • 150g of mooli, peeled
  • 100g of shiitake mushrooms, known as pyogo in Korea
  • 500g of Chinese cabbage, also known as napa cabbage
  • 25g of onion
  • 25g of pears
  • 15g of garlic, peeled
  • 100g of courgette, julienned
  • 70g of carrots, julienned
  • 50g of onion, julienned
  • 3 spring onions, finely chopped

Spices & Dried Herbs

  • 4g of ginger, peeled

Fish & Shellfish

  • 500g of mussels, and/or clams, cleaned
  • 4 large king prawns, still in their shells, plus any extra seafood you desire (Joo adds some baby octopus)

Oils & Vinegars

  • toasted sesame oil, for drizzling
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