Seafood Kalgooksoo
My friend and I were dining at Moo Dae Po II (I wonder why it got such a bad review on yelp?) the other week and they had this seafood noodle thing that they gave us at the end. They used thinner noodles at the restaurant, but kalgooksoo noodles is what I had in my pantry so it had to do. Next time, I will definitely use the thinner noodles like they did at the restaurant, but for today it hit the spot.
From top to bottom: I used clams, shrimp, dried anchovies and dashima to make the broth.
First start off by boiling your noodles about HALFway done in a pot.
Rinse the noodles in cold water and let drain on the side.
Meanwhile defrost about three shrimps and six clams.
In about 7 cups of water, I added the anchovy and dashida packet. I probably used about 10 big anchovies and a 2 inch think piece of dashima (dried sea kelp).
While everything is boiling, get your kalgooksoo sauce ready. Click here to get the recipe.
I then transferred the broth to a larger pot and strained it through this. I wanted to make sure none of that white foamy stuff went into the broth.
Throw the seafood in.
Then the noodles.
Top it off with some veggies such as: mushrooms, squash, red peppers, and green onions.
Let everything come to a boil until the noodles fully cook and you're ready to serve!
Add some kalgooksoo sauce to your liking and dig in! 
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