Abalone Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This kalguksu is simmered with abalone and clams for a clean, refreshing broth. The chewy noodles pair well with the savory flavor of the seafood, making it a…
This kalguksu is simmered with abalone and clams for a clean, refreshing broth. The chewy noodles pair well with the savory flavor of the seafood, making it a satisfying lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 981g serving): 464.4 kcal · protein 32.4g · carbohydrate 74.9g · fat 2.3g · sodium 1610mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Once the clams open, don’t boil them for too long or the meat may become tough.
Tips: Slice the abalone 2 to 3 mm thick rather than too thin to preserve its chewy texture.
Tips: Cooking the noodles separately helps keep the broth from becoming cloudy.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked Kalguksu noodles (knife-cut noodles) — 200 g
- Abalone — 1 pc
- Clam meat — 80 g
- Kelp — 5 g
- Dried anchovies — 5 g
- Korean zucchini — 50 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 2 tsp
- Salt — 1 g
- Water — 500 ml