Kalgooksu

Name: Kalgooksu
Yield: Serves four
Cuisine: Korean
Ingredients: 250 g (8 oz) sirloin or rump steak; 250 g (8 oz) sirloin or rump steak; 500 g (1 lb) clams; 1 tbsp sesame oil; 2 tbsp toasted sesame seeds; 3 tbsp soy sauce; 2 red chillies, thinly sliced; 1 tbsp peanut oil; ¼ cup white wine; 2 small Zucchinis, cut into matchsticks; ½ tsp ground cayenne pepper; 3 spring onions, finely sliced, keeping green and white parts separate; 3 cloves of garlic, crushed with the side of a knife blade; ¼ tsp black pepper; 400 g (14 oz) dried round gooksu white wheat noodles; 1 small carrot, cut into thin matchsticks; 20 dried anchovies (from Korean or Japanese grocery stores); 2 litres (3½ pts) water

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

Koreans have a happy knack of being able to get beef into practically every dish they cook. This combination of beef strips with a highly flavoured anchovy stock may seem odd at first, but the end result is surprisingly soothing and even tastes vaguely familiar.

Ingredients

500 g (1 lb) clams
250 g (8

Asia
Korea
Main course
Noodles

Method

Leave clams in a pot of cold water, changing the water two or three times, for about 4 hours.

Cut beef into strips 2.5 cm (1 in) long and 1 cm (½ in) thick. Combine with 2 tablespoons soy sauce, chilli, sesame oil and seeds, pepper, garlic, half the spring onion greens and the cayenne. Cover