Ingredients

• 500 g dried kalguksu noodles or 600 g fresh noodles
• 2 green chilies
• 1 red chili
• 1/2 zucchini (75 g)
• 1 tablespoon minced garlic
• a little salt
• 4 tablespoons soy sauce (guk-ganjang)
• a little ground black pepper
• 2 cups clams
• 10 cups water (2.5 L)
• 1 tablespoon cheongju
• 4 tablespoons soy sauce (guk-ganjang)
• 1 tablespoon red pepper powder
• 4 tablespoons water
• a little salt
• 2 tablespoons thinly sliced green onion
• 1 teaspoon minced garlic
• 2 tablespoons minced green chili

Instructions

1. Scrub the clams in salted water, put them in a pot with 10 cups cold water, and boil over high heat until they open. Turn off the heat and remove the clams.
2. Carefully pour the clam broth into another pot, leaving behind any grit.
3. Season the broth with cheongju, soy sauce, and salt, then bring it to a boil and turn off the heat.
4. Slice the zucchini, green onion, and chilies.
5. Mix the soy sauce with the remaining sauce ingredients to make a seasoned soy sauce.
6. Bring the clam broth to a rolling boil in a large pot, add the noodles, and cook for about 5 minutes, stirring so they do not stick.
7. When the noodles are halfway cooked, lower the heat and add the zucchini, green onion, and chilies. Boil for about 5 more minutes until the noodles are cooked through.
8. Divide into bowls and pour over the clam broth. Serve with the seasoned soy sauce on the side.