Clam and Mugwort Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This springtime bowl pairs chewy knife-cut noodles with fragrant mugwort and a savory clam broth.
This springtime bowl pairs chewy knife-cut noodles with fragrant mugwort and a savory clam broth. The clean taste of the clams goes well with mugwort’s grassy aroma, making it a lovely lunch or dinner on a day when the breeze is still cool.
Noodles · 30 minutes to cook
Tips: Mugwort can lose its fragrance if it cooks too long, so add it at the end and cook it briefly.
Tips: If the knife-cut noodles are heavily dusted with flour, blanch them separately in boiling water for about 30 seconds, then rinse before adding them to the broth. This helps keep the broth clear.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 180 g
- Clam meat — 80 g
- Mugwort — 30 g
- Dashi stock — 450 ml
- Korean zucchini — 30 g
- Green onion — 10 g
- Garlic — 3 g
- Soy sauce — 5 ml
- Salt — 1 g