Blue Crab Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle dish simmers chewy knife-cut noodles with the natural sweetness of blue crab in a refreshing broth.
This noodle dish simmers chewy knife-cut noodles with the natural sweetness of blue crab in a refreshing broth. It’s a satisfying lunch or a lovely choice for a cool autumn evening.
Seafood · 35 minutes to cook
Nutrition (per 931g serving): 420.9 kcal · protein 32.9g · carbohydrate 63.3g · fat 2.2g · sodium 1375.5mg
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: Clean the crab’s gills and mouth before adding it to the broth for a cleaner flavor.
Tips: Kalguksu noodles can quickly thicken the broth, so boil and rinse them separately before adding them to keep the broth clear.
Tips: Cooking time varies with the size of the crab, so check that the shell has turned red and the meat is opaque.
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Ingredients (1 serving)
- Blue crab — 1 pc
- Boiled kalguksu noodles — 180 g
- Korean zucchini — 50 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Dried kelp — 1 sheet
- Dried anchovies — 8 g
- Salt — 0.3 tsp
- Water — 500 ml