500 ml (2 cups) water 50 g anchovies 1 kombu
8 sheets Korean dried seaweed, soaked in water for 45 minutes and strained 2 tsp olive oil 4 cloves garlic, peeled and sliced 100 g Korean dried seasoned seaweed 1 tsp yuzu kosho 70 g capellini pasta Salt to taste Ground black pepper to taste 30 g spanner crab meat
20 g chives, finely chopped 30 g yellow zucchini, peeled and thinly sliced
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 saute garlic until golden brown. Add dried seaweed and seasoned seaweed, and continue to saute. 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. Saute 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 chives, sauteed crab and zucchini.