Nonggeol-i Kalguksu

To prepare the noodles, combine 300 grams of Wheat flour, 120 grams of Water, and 5 grams of Salt in a large bowl. Knead the dough for 10-15 minutes until smooth and elastic. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough rests, purge the Littleneck clams by soaking them in a bowl of cold, lightly salted water for at least 30 minutes to an hour. This encourages them to expel any sand. Rinse the Littleneck clams thoroughly under cold running water.

Prepare the broth by combining 1500 grams of Water, 10 grams of Dried kelp (dashima), and 20 grams of Dried anchovies (myeolchi) in a large pot. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried kelp (dashima) and Dried anchovies (myeolchi) from the broth.