Lunch · 45 min · korean

Kalguksu

This is the kind of Korean lunch you’ll make on repeat — all-purpose flour and dried anchovies, 45 minutes, big payoff. It is weeknight cooking that still hits your targets — 43 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 12 Dried anchovies
• 1 4-inch piece Dried kelp
• 1 lb Clams
• 1 Potato
• 1 Zucchini
• 3 cloves Garlic
• 4 Scallions
• 1 tsp Salt

Steps

1. Mix the flour and salt with 1 cup of water into a shaggy dough, then knead 8-10 minutes until smooth and elastic; rest 30 minutes under a damp towel — rested dough rolls without fighting back.
2. Roll the dough thin, dust with flour, fold loosely, and cut into 1/4-inch ribbons; toss with flour so they don't stick.
3. Simmer the anchovies and kelp in 8 cups of water for 15 minutes, then remove them for a clean, savory broth.
4. Add the clams and cook 4-5 minutes until they open; discard any that stay shut.
5. Add the potato and zucchini, simmer 5 minutes, then add the noodles and garlic; cook 5-6 minutes more until the noodles are tender and the broth turns lightly starchy.
6. Season with salt, ladle into deep bowls, and finish with scallions and black pepper.

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