Clam Kalguksu Broth recipe - ingredients, nutrition and when to eat it
This clear broth for kalguksu is made with clams and anchovy stock, with zucchini added for extra flavor.
This clear broth for kalguksu is made with clams and anchovy stock, with zucchini added for extra flavor. It has a refreshing hint of the sea, and the zucchini is tender to the bite. Enjoy it with noodles for a warm lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 520.5g serving): 82.2 kcal · protein 11.4g · carbohydrate 5.8g · fat 0.9g · sodium 470.7mg
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, avoid cooking them for too long so the meat doesn’t turn tough.
Tips: Adding kalguksu noodles directly to the broth can release starch and make it cloudy and thick. Boil them separately to keep the broth clear.
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Ingredients (1 serving)
- Clam meat — 60 g
- Dried anchovies — 5 g
- Korean zucchini — 0.2 pc
- Green onion — 0.1 stalk
- Garlic — 1 clove
- Water — 400 ml
- Salt — 0.5 g