Description
Chewy capellini noodles in a savory dashi broth, topped with crab and vibrant veggies. A sophisticated yet simple weeknight meal.
Ingredients
Units
Scale
- 2 cups (473 ml) water
- 13/4 oz (50 g) anchovies
- 1 kombu
- 8 sheets Korean dried seaweed
- 2 tsp olive oil
- 4 cloves garlic
- 31/2 oz (100 g) Korean dried seasoned seaweed
- 1 tsp yuzu kosho
- 21/2 oz (70 g) capellini pasta
- Salt
- Ground black pepper
- 1 oz (30 g) spanner crab meat
- 2/3 oz (20 g) chives
- 1 oz (30 g) yellow zucchini
Instructions
- Prepare dashi: Bring water in a pot to a boil. Add anchovies and kombu and simmer for 25 minutes. Strain and set aside.
- Prepare guksu: Cut Korean seaweed into bite-sized pieces.
- Heat oil in a pot over medium heat and sauté garlic until golden brown.
- Add dried seaweed and seasoned seaweed, and continue to sauté.
- Add dashi and yuzu kosho and simmer over medium heat for 15 minutes.
- In another pot, cook pasta in lightly salted water for 3 minutes. Strain pasta and add to simmering dashi.
- Cook for another 2 minutes or until pasta is al dente.
- Heat oil in a non-stick frying pan over high heat (approximately 400°F/204°C). Sauté crab meat until fragrant.
- Drain and divide pasta into 4–5 servings.
- Twirl each serving into a tight ball and arrange on serving plates.
- Season with salt and pepper.
- Garnish with chopped chives, sautéed crab, and zucchini.
Notes
- For a richer dashi, toast the kombu briefly before adding it to the water.
- If you can’t find yuzu kosho, a pinch of chili flakes and a squeeze of lemon juice can be used as a substitute.
- Leftover guksu can be stored in an airtight container in the refrigerator for up to 2 days; the noodles may absorb some of the broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100