Sweet Potato Stems and Clam Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This kalguksu is made with sweet potato stems and clams. The clams add a clean, savory depth, while the sweet potato stems bring a tender, crisp texture.
This kalguksu is made with sweet potato stems and clams. The clams add a clean, savory depth, while the sweet potato stems bring a tender, crisp texture. It’s a lovely choice for lunch or dinner when you’re craving a warm bowl of soup on a hot day.
Noodles · 35 minutes to cook
Tips: Blanch the sweet potato stems before adding them to soften their texture and keep their raw, grassy flavor from seeping into the broth.
Tips: Clam meat can turn tough if simmered too long, so add it when the noodles are nearly done.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 200 g
- Clam meat — 80 g
- Sweet potato stems — 60 g
- Dashi stock — 450 ml
- Garlic — 1 clove
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Salt — 1 pinch