Haemul Kalguksu: Korean Noodles with Seafood

Ingredients:

Noodles

• 1.5 cups premium flour + extra for dusting
• 1.5 tsp. dark sesame oil
• 1 large egg

Sauce

• 1/4 cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp gochukaru (Korean red chili pepper flakes)
• 1 tbsp sesame seeds
• 1.5 tsp. dark sesame oil
• 0.5 tsp finely chopped ginger
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 green onion, thinly sliced

Bouillon

• 0.5 cups dried anchovies
• 1/4 cup dried shrimp
• 5 cloves of garlic
• 5 dried shiitake mushrooms (about 60 g)
• 2 pieces of kombu, 5 cm each.
• 1 piece daikon (5 cm.)
• Half a large yellow onion

Seafood and toppings

• 0.9 - 1.3 kg of seafood, such as clams, cockles, mussels, and shrimp with heads
• 3 cups zucchini, thinly sliced ​​(1 medium zucchini)
• 2 large eggs, lightly beaten
• Thinly sliced ​​green onions, for sprinkling

Preparation:

1. Noodles:
   
   In a large bowl, combine flour, sesame oil, egg, 1 teaspoon salt, and 1/3 cup warm water. Knead the dough for about 10 minutes, until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
2. Sauce:
   
   In a small bowl, combine the soy sauce, fish sauce, gochukara, sesame seeds, sesame oil, ginger, garlic, and green onions. Whisk well, cover with plastic wrap, and set aside for at least 1 hour.
3. Roll the dough into a layer 0.1-0.3 cm thick. Roll the dough into a log, then use a sharp knife to cut it into 0.3 cm wide noodles. Place the noodles on a parchment-lined baking sheet sprinkled with flour to prevent sticking; set aside.
4. Bouillon:
   
   Place the dried anchovies, dried shrimp, garlic, mushrooms, kombu, daikon, and onion in a medium saucepan and cover with 3 quarts of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-30 minutes. Strain into another medium saucepan and discard any remaining liquid.
5. Seafood and toppings:
   
   Bring the broth to a boil and add the seafood. Cover and simmer until the clams open and the shrimp are cooked through, about 5 minutes. Transfer the cooked seafood to a medium bowl and set aside.
6. Add the sliced ​​noodles and zucchini to the broth and simmer until the noodles are tender, a few minutes. Add the eggs and 2 teaspoons of salt. Remove from heat and ladle the soup into 4 bowls. Arrange the seafood evenly on top, drizzle with half the sauce, and sprinkle with chopped green onions and a little black pepper. Serve immediately, with the remaining sauce on the side.