Potato Kalguksu (potato knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This simple noodle soup is made with thick slices of potato and kalguksu noodles simmered in anchovy broth.
This simple noodle soup is made with thick slices of potato and kalguksu noodles simmered in anchovy broth. The fluffy potatoes pair beautifully with the mild broth, making it perfect for a comforting lunch or light dinner.
Noodles · 30 minutes to cook
Nutrition (per 814.5g serving): 386.6 kcal · protein 14.9g · carbohydrate 78.5g · fat 1.3g · sodium 706.9mg
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: Slice the potatoes about 0.5 cm thick, as slices that are too thin can break apart easily.
Tips: Don’t simmer the kelp in the anchovy broth for too long so the broth stays clean and clear.
Tips: Add the cooked noodles at the end and simmer briefly so they don’t become too soft.
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Ingredients (1 serving)
- Potato — 1 pc
- Boiled knife-cut noodles — 180 g
- Dried anchovies — 8 g
- Dried kelp — 1 sheet
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Water — 450 ml