Chueotang Kalguksu (mudfish soup with knife-cut noodles) recipe - ingredients, nutrition and when to eat it
Chueotang kalguksu is a hearty bowl of knife-cut noodles and dried radish greens in a rich, savory broth made by simmering ground loach.
Chueotang kalguksu is a hearty bowl of knife-cut noodles and dried radish greens in a rich, savory broth made by simmering ground loach. With its full-bodied broth and chewy noodles, it’s a satisfying lunch or dinner on a chilly day.
Noodles · 30 minutes to cook
Nutrition (per 888.7g serving): 479.3 kcal · protein 28.3g · carbohydrate 61.9g · fat 11.9g · sodium 1339.9mg
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: Simmer the dried radish greens until tender ahead of time so they blend smoothly into the broth.
Tips: Add the cooked noodles at the end and avoid boiling them for long to keep them from getting mushy.
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Ingredients (1 serving)
- Loach — 100 g
- Cooked knife-cut noodles — 180 g
- Dried radish greens — 70 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Perilla seed powder — 1 Tbsp
- Water — 500 ml
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp