Seafood kalguksu with fresh kimchi
by Joo Won
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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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